Description
This chicken vegetable soup is a cozy, healthy one-pot meal made with rotisserie chicken and a mix of fresh or frozen vegetables. It’s ready in just 40 minutes and perfect for a quick dinner or meal prep.
Ingredients
- 1/2 medium onion, chopped
- 2 medium carrots, peeled & sliced
- 3 sticks celery, chopped
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1/4 teaspoon Italian seasoning
- 1 (14 fluid ounce) can tomato sauce
- 4 cups chicken broth/stock
- 1 large potato (Russet), peeled & diced
- 1 cup corn (frozen, canned, or fresh)
- 1 cup frozen or fresh peas
- 1 cup frozen or fresh green beans
- 2 cups cooked/rotisserie chicken, shredded
- Salt & pepper, to taste
Instructions
1. Prep the onion, carrots, and celery. Add them to a soup pot along with the oil.
2. Sauté for 5-7 minutes.
3. Meanwhile, prep the remaining ingredients.
4. Stir in the garlic and Italian seasoning to the pot and cook for 30 seconds.
5. Add in the tomato sauce, chicken broth, and potato. Increase the heat to high and bring to a boil. Reduce the heat and simmer, with the lid slightly ajar, for 15 minutes.
6. Stir in the corn, peas, beans, and chicken. Cook for another 5-10 minutes or until the veggies are tender to your liking.
7. Season the soup with salt & pepper and enjoy immediately.
Notes
Serves 4-6 depending on portion size and sides.
For a non-tomato version, substitute the tomato sauce with an additional cup of chicken broth.
You can use uncooked chicken by adding whole chicken breasts or thighs in step 5. Remove and shred once cooked through (internal temp 165°F), then return to the pot.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 220
- Sugar: 5g
- Sodium: 750mg
- Fat: 7g
- Saturated Fat: 1.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 45mg