Chicken Vegetable Soup – A Cozy Classic for Busy Weeknights
This chicken vegetable soup is full of shredded chicken, vegetables, and potatoes, all simmered in a savory tomato broth. An easy and healthy dinner option that the whole family will love!
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
- 1 tablespoon butter
- 1/2 cup onion, finely diced
- 2 carrots, peeled, halved lengthwise, and sliced
- 2 stalks celery, thinly sliced
- 2 teaspoons minced garlic
- 3 cups cooked chicken, shredded or cubed
- Salt and pepper, to taste
- 1 (15-ounce) can diced tomatoes, undrained
- 1 (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
- 1/2 cup frozen corn
- 1/2 cup diced green beans (fresh or frozen)
- 2 tablespoons chopped fresh parsley
Instructions
1. Melt the butter in a large pot over medium-high heat. Add the onion, carrots, and celery.
2. Cook for 5–6 minutes or until softened. Add the garlic and cook for 30 seconds more. Season with salt and pepper to taste.
3. Add the chicken, diced tomatoes, tomato sauce, Italian seasoning, chicken broth, and potatoes to the pot. Bring to a simmer.
4. Cook for 20–25 minutes or until the potatoes are tender. Taste and adjust salt and pepper as needed.
5. Stir in the corn and green beans and cook for 5 minutes more.
6. Sprinkle with fresh parsley before serving.
Notes
This soup can be made ahead and stored in the fridge for up to 4 days or frozen for up to 3 months.
Use rotisserie chicken for an easy shortcut.
Feel free to swap in other veggies like peas or zucchini depending on what you have on hand.
Find it online: https://cookingwithramsay.com/chicken-vegetable-soup/