Chicken Vegetable Soup Recipe

Name: Chicken Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 (1 lb) bone-in skinless chicken breasts, excess fat removed; 8 cups water; 1 tablespoon olive oil; 3 garlic cloves, minced; 1 large yellow onion, chopped; 2 cups carrots, peeled and sliced; 2 cups celery, chopped; 2 (14 1/2 ounce) cans fire-roasted tomatoes; 3 tablespoons Worcestershire sauce; 2 tablespoons tomato paste; 1 tablespoon seasoning salt, plus; 1 teaspoon seasoning salt; 1 tablespoon creole seasoning; 2 cups chicken stock; 4 cups new potatoes, chopped; 2 (15 1/2 ounce) cans black-eyed peas, drained and rinsed

Servings: persons

4 (1 lb) bone-in skinless chicken breasts, excess fat removed
8 cups water
1 tablespoon olive oil
3 garlic cloves, minced
1 large yellow onion, chopped
2 cups carrots, peeled and sliced
2 cups celery, chopped
2 (14 1/2 ounce) cans fire-roasted tomatoes
3 tablespoons Worcestershire sauce
2 tablespoons tomato paste
1 tablespoon seasoning salt, plus
1 teaspoon seasoning salt
1 tablespoon creole seasoning
2 cups chicken stock
4 cups new potatoes, chopped
2 (15 1/2 ounce) cans black-eyed peas, drained and rinsed

1
Place chicken in large stockpot.
2
Add 8 cups water.
3
Bring to a boil over high heat.
4
Reduce heat to a simmer.
5
Cover and cook for 30 minutes, or until chicken is cooked through.
6
Remove chicken from broth; set aside to cool.
7
Strain broth and reserve.
8
Return stockpot to heat.
9
Add olive oil.
10
Add garlic and onion and cook over medium heat for 6-7 minutes, or until translucent.
11
Add carrots and celery and cook for 2 minutes.
12
Add tomatoes, Worcestershire sauce, tomato paste, seasoned salt and Creole seasoning, stirring well to combine.
13
Add chicken stock and reserved chicken broth.
14
Stir well.
15
Add potatoes and bring soup to a boil over medium-high heat.
16
Cook until potatoes are fork tender.
17
While potatoes are cooking, remove chicken from bone, shredding into bite-size pieces.
18
Add chicken to soup.
19
Add peas to soup and simmer for 3 minutes.

831

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.

How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 4 (1 lb) bone-in skinless chicken breasts, excess fat removed, 8 cups water, 1 tablespoon olive oil, 3 garlic cloves, minced, 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

How did you like this recipe?

Frequently Asked Questions