Hearty Chicken Vegetable Soup Recipe
A comforting and hearty soup featuring tender chicken and a vibrant mix of vegetables in a rich tomato-based broth. This easy-to-make, pantry-friendly dish delivers wholesome flavor and warmth, perfect for busy weeknights or meal prepping.
- Prep Time: 15
- Cook Time: 40
- Total Time: 55
- Yield: 4-6 servings
- Category: Dinner
- Method: Simmering
- Cuisine: American
Ingredients
1 tablespoon olive or vegetable oil
1 cup yellow onion, finely diced
2 cloves garlic, minced
1 cup carrots, peeled and sliced
1 cup celery, chopped
2 cups frozen mixed vegetables (peas, corn, green beans, etc.)
14 oz canned diced tomatoes
2 tablespoons tomato sauce
4 cups low-sodium chicken broth
1 teaspoon dried parsley
1 teaspoon dried oregano
1 teaspoon dried thyme
2 skinless, boneless chicken breasts or thighs, cooked and shredded
Salt and pepper to taste
Instructions
Heat oil in a large pot over medium heat
Sauté onion and garlic until fragrant (3-5 minutes)
Add carrots and celery; cook for 5 minutes
Stir in frozen vegetables, diced tomatoes, and tomato sauce
Pour in chicken broth and add dried herbs
Bring mixture to a boil, then simmer for 15 minutes
Meanwhile, poach chicken until fully cooked; shred with a fork
Add shredded chicken to soup and cook 5 more minutes
Season with salt and pepper to taste
Notes
Use any vegetable combination you prefer
Store leftovers in an airtight container for up to 5 days
Soup tastes even better reheated the next day
Ensure chicken broth is halal/non-alcoholic
Find it online: https://cookingwithramsay.com/chicken-vegetable-soup-recipe/