Chicken Vegetable Soup Recipe

Name: Chicken Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. celery, chopped; 1/2 c. onion, chopped; 1 1/2 c. low-sodium chicken broth or bouillon; 12 oz. raw chicken breasts, skinned, boned and cubed; 1 (16 oz.) can diced tomatoes; 1 c. water; 1 c. potato, cubed; 1 c. carrots, cubed; 1 bay leaf; 1 tsp. dried thyme; 1/8 tsp. pepper; minced fresh parsley for garnish

Servings: persons

1 c. celery, chopped
1/2 c. onion, chopped
1 1/2 c. low-sodium chicken broth or bouillon
12 oz. raw chicken breasts, skinned, boned and cubed
1 (16 oz.) can diced tomatoes
1 c. water
1 c. potato, cubed
1 c. carrots, cubed
1 bay leaf
1 tsp. dried thyme
1/8 tsp. pepper
minced fresh parsley for garnish

1
Saute celery and onion in large heavy saucepan or Dutch oven coated with nonstick vegetable spray until soft and light golden brown.
2
Add remaining ingredients except parsley and stir.
3
Simmer about 20 minutes until chicken is cooked and potatoes and carrots are tender.
4
Remove bay leaf.
5
Sprinkle each serving with minced parsley, if desired.
6
Freeze remaining soup in an airtight container for future meals.
7
Reheat in microwave or on stove in a saucepan.

387

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 c. celery, chopped, 1/2 c. onion, chopped, 1 1/2 c. low-sodium chicken broth or bouillon, 12 oz. raw chicken breasts, skinned, boned and cubed, and more.

Yes, Chicken Vegetable Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Vegetable Soup

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