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 lbs boneless skinless chicken breasts, cut into bite-size pieces; 1 teaspoon poultry seasoning; 2 tablespoons olive oil; 1 ½ cups sliced fresh mushrooms; 1 cup chopped carrot; ½ cup chopped onion; ½ cup chopped red bell peppers or ½ cup green bell pepper; 4 garlic cloves, minced; 2 tablespoons snipped fresh basil (or 2 t. dried crushed); 1 tablespoon snipped fresh parsley (or 1 t. dried crushed); ¼ teaspoon ground black pepper; ⅛ teaspoon salt; 6 cups water; 2 tablespoons chicken bouillon granules; 1 lb potato, cut into 1-inch pieces; ½ cup quick-cooking barley

Servings: persons

2 lbs boneless skinless chicken breasts, cut into bite-size pieces
1 teaspoon poultry seasoning
2 tablespoons olive oil
1 ½ cups sliced fresh mushrooms
1 cup chopped carrot
½ cup chopped onion
½ cup chopped red bell peppers or ½ cup green bell pepper
4 garlic cloves, minced
2 tablespoons snipped fresh basil (or 2 t. dried crushed)
1 tablespoon snipped fresh parsley (or 1 t. dried crushed)
¼ teaspoon ground black pepper
⅛ teaspoon salt
6 cups water
2 tablespoons chicken bouillon granules
1 lb potato, cut into 1-inch pieces
½ cup quick-cooking barley

1
In a medium bowl, toss chicken breast pieces with poultry seasoning; set aside.
2
In a 5 to 6-quart Dutch oven, heat 1 tablespoon oil over medium heat.
3
Add mushrooms, carrots, onion, bell pepper, garlic, dried herbs (if using), black pepper and salt.
4
Cook for 10 minutes, stirring occasionally.
5
Remove vegetables from Dutch oven; set aside.
6
Add the remaining 1 tablespoon oil to the Dutch oven; heat over medium heat.
7
Add chicken pieces; cook about 5 minutes or until browned, stirring occasionally.
8
Return vegetables to Dutch oven.
9
Stir in the water and bouillon granules.
10
Bring to boiling; stir in potatoes and barley.
11
Return to boiling; reduce heat.
12
Cover and simmer about 15 minutes or until potatoes are tender.
13
Stir in fresh basil and parsley, if using; taste and adjust seasoning.

758

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 lbs boneless skinless chicken breasts, cut into bite-size pieces, 1 teaspoon poultry seasoning, 2 tablespoons olive oil, 1 ½ cups sliced fresh mushrooms, 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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