Chicken Vegetable Soup

Prep Time 10

Cook Time 30

Total Time 40

Servings 6 servings

Calories 350

A hearty and nutritious chicken vegetable soup perfect for any season. Loaded with fresh vegetables and tender chicken, it's easy to make and full of flavor.

Ingredients

Butter

1 tablespoon butter

Vegetables

0.5 cup onion (finely diced)
2 carrots carrots (peeled, halved lengthwise and sliced)
2 stalks celery (thinly sliced)

Seasonings

2 teaspoons minced garlic

Main ingredients

3 cups cooked chicken (shredded or cubed)
salt and pepper to taste
15 ounce can diced tomatoes (do not drain)
8 ounce can tomato sauce
1 teaspoon Italian seasoning
6 cups chicken broth
1 large Russet potato (peeled and cut into 1/2 inch cubes)
0.5 cup frozen corn
0.5 cup diced green beans (fresh or frozen)
2 tablespoons chopped fresh parsley

Instructions

Melt butter in a large pot, add onion, carrots, and celery; cook until softened.
Add garlic, season with salt and pepper, then stir in chicken, tomatoes, tomato sauce, Italian seasoning, broth, and potato; simmer until potatoes are tender.
Stir in corn and green beans, cook for 5 minutes, then sprinkle with parsley and serve.

Notes

Feel free to customize with your favorite vegetables or adjust seasoning to taste.

Calories: 350kcal

Cost: $15

Course: Soup

Cuisine: American

Keyword: chicken, Vegetables