Chicken Vegetable Soup Recipe

Name: Chicken Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 chicken breast halves, boned and skinned; olive oil; 1 large can whole tomatoes; 1 small onion, chopped; 1 clove garlic, minced (or 1/2 tsp. powder); 2 medium potatoes; 3 or 4 carrots; 1 can green beans or large handful fresh; 1 can corn or English peas; 1 tsp. salt; 1/2 tsp. pepper; 1 bay leaf; dash of cayenne pepper; 1 Tbsp. dried chopped chives; 1 Tbsp. dried parsley; 1/2 tsp. sweet basil leaves

Servings: persons

2 chicken breast halves, boned and skinned
olive oil
1 large can whole tomatoes
1 small onion, chopped
1 clove garlic, minced (or 1/2 tsp. powder)
2 medium potatoes
3 or 4 carrots
1 can green beans or large handful fresh
1 can corn or English peas
1 tsp. salt
1/2 tsp. pepper
1 bay leaf
dash of cayenne pepper
1 Tbsp. dried chopped chives
1 Tbsp. dried parsley
1/2 tsp. sweet basil leaves

1
Cut chicken into bite size pieces.
2
In a large pot, brown chicken in just enough olive oil to cover bottom of pot (approximately 2 tablespoons).
3
Add onion and garlic.
4
Stir until onion is clear.
5
Do not have fire too high as olive oil burns easily.
6
Drain any excess oil.
7
Fill pot at least half full of water and add rest of ingredients except for canned items.
8
Simmer for 30 minutes or until carrots are tender.
9
Add canned items near end of cooking time.
10
Serve with cornbread!

274

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 16 ingredients. The key ingredients include: 2 chicken breast halves, boned and skinned, olive oil, 1 large can whole tomatoes, 1 small onion, chopped, 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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