Description
Each bowl of chicken vegetable soup provides lean protein and colorful vegetables simmered in a tomato-flavored broth for a hearty and balanced meal.
Ingredients
Scale
- 1 ½ pounds boneless skinless chicken breast
- 1 teaspoon kosher salt plus more to taste
- ¼ teaspoon black pepper plus more to taste
- 2 tablespoons olive oil divided
- 1 cup diced yellow onion
- 1 cup sliced celery
- 1 cup sliced carrots
- 1 tablespoon minced garlic
- 1 ½ teaspoons dried Italian seasoning
- 2 tablespoons tomato paste
- 28 ounces canned diced tomatoes with juice
- 2 cups Yukon gold potatoes cubed
- 64 ounces unsalted chicken stock
- 1 cup sliced zucchini
- 1 cup sliced green beans
- 1 cup sliced brown mushrooms
- 1 cup corn kernels
- 1 tablespoon chopped parsley
Instructions
- Season chicken with salt and pepper.
- Sear chicken in olive oil for 3 to 4 minutes per side until lightly browned then transfer to a plate.
- Saute onion celery and carrots for 3 minutes then add garlic Italian seasoning salt and pepper and cook 30 seconds.
- Stir in tomato paste and cook 1 minute.
- Add diced tomatoes potatoes chicken and chicken stock and bring to a boil.
- Reduce to a simmer cover and cook 10 minutes then flip chicken and cook until internal temperature reaches 160 to 165°F.
- Remove chicken shred into pieces and set aside.
- Add zucchini green beans mushrooms and corn and simmer 4 to 5 minutes.
- Return shredded chicken to the pot and simmer 3 to 5 minutes.
- Season to taste garnish with parsley and serve hot.
Notes
- Recipe yield is 12 cups with a serving size of 1 cup.
- Substitute 3 cups pre-cooked shredded chicken if desired and add at the end to warm through.
- Add 1 to 2 cups additional chicken stock for a thinner consistency.
- Store refrigerated up to 5 days or freeze up to 1 month.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 183
- Sugar: 5 g
- Sodium: 377 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 36 mg