chicken and vegetable soup recipe

chicken and vegetable soup recipe

chicken and vegetable soup recipe

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Vegetable

Vegetables are parts of plants that are consumed by humans or other animals as food. The original meaning is still commonly used and is applied to plants collectively to refer to all edible plant matter, including the flowers, fruits, stems, leaves, roots, and seeds. An alternative definition of the term is applied somewhat arbitrarily, often by culinary and cultural tradition. It may exclude foods derived from some plants that are fruits, flowers, nuts, and cereal grains, but include savoury fruits such as tomatoes and courgettes, flowers such as broccoli, and seeds such as pulses.

CHICKEN VEGETABLE SOUP

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
    • 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
  • 1/2 cup frozen corn
  • 1/2 cup diced green beans fresh or frozen
  • 2 tablespoons chopped fresh parsley

INSTRUCTIONS

    • Melt the butter in a large pot over medium high heat. Add the onion, carrots and celery to the pot.
    • Cook for 5-6 minutes or until softened. Add the garlic and cook for 30 seconds more. Season with salt and pepper to taste.
chicken and vegetable soup recipe
chicken and vegetable soup recipe
  • Add the chicken, tomatoes, tomato sauce, Italian seasoning, chicken broth and potato to the pot; bring to a simmer.
  • Cook for 20-25 minutes or until potatoes are tender. Taste and add salt and pepper as desired.
  • Stir in the corn and green beans and cook for 5 minutes more. Sprinkle with parsley and serve.

NUTRITION

Calories: 284kcal | Carbohydrates: 24g | Protein: 21g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 58mg | Sodium: 762mg | Potassium: 1010mg | Fiber: 3g | Sugar: 5g | Vitamin A: 3820IU | Vitamin C: 32.8mg | Calcium: 78mg | Iron: 3.2mg

HOW DO YOU MAKE SLOW COOKER CHICKEN SOUP?

You can easily adapt this recipe for the slow cooker. Simply combine all the ingredients except for the parsley in a crock pot and cook on LOW for 2-4 hours or until the potatoes are tender. Sprinkle with parsley and serve.

CAN YOU FREEZE CHICKEN SOUP?

This chicken vegetable soup makes a good candidate for the freezer. Just be aware, when you thaw the soup some of the vegetables and potatoes may be softer, but the flavor is still delicious.

Chicken vegetable soup is on my table almost every week during the colder months. It’s super filling and I love that it’s really a complete meal in one pot. Best of all, it helps my kids to get their veggies in!

WHAT SEASONINGS GO IN VEGETABLE SOUP?

I season this soup with garlic, Italian seasoning, salt and pepper. Don’t have Italian seasoning? Use equal parts of dried parsley, oregano and basil to make your own.

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