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 breasts, boneless, skinless, cut into bit size pieces; 8 cups water; 4 chicken bouillon cubes (or sub 4 cups of chicken broth for 3 cups of water); 2 stalks celery & tops, chopped; 1 medium onion, chopped; 3 medium carrots; 1 summer squash; 1 zucchini; 2 tablespoons garlic (minced from a jar); 1 tablespoon italian seasoning; 1 tablespoon dried parsley; 1 tablespoon dried basil; 1 tablespoon olive oil; 2 cups prepared stuffing

Servings: persons

2 chicken breasts, boneless, skinless, cut into bit size pieces
8 cups water
4 chicken bouillon cubes (or sub 4 cups of chicken broth for 3 cups of water)
2 stalks celery & tops, chopped
1 medium onion, chopped
3 medium carrots
1 summer squash
1 zucchini
2 tablespoons garlic (minced from a jar)
1 tablespoon italian seasoning
1 tablespoon dried parsley
1 tablespoon dried basil
1 tablespoon olive oil
2 cups prepared stuffing

1
In an 8-quart or larger pot, heat oil on low heat.
2
Add onions, celery, and garlic, cooking until onions and celery are tender and translucent.
3
Rinse vegetables, then cut carrots into thin slices.
4
Halve the zucchini and summer squash and cut halves into thin slices.
5
Add water, chicken bouillon, carrots and seasonings to onion and celery mixture.
6
Bring to a boil over medium heat, than reduce heat to a low simmer and cook for 10 minutes.
7
Add zucchini and summer squash along with the stuffing, breaking the stuffing up as you add it.
8
Stir to blend well.
9
Simmer 15-20 minutes.
10
Serve with hot yeast rolls or warm bread slices.
11
Delicious on a cold winter day.

339

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 14 ingredients. The key ingredients include: 2 chicken breasts, boneless, skinless, cut into bit size pieces, 8 cups water, 4 chicken bouillon cubes (or sub 4 cups of chicken broth for 3 cups of water), 2 stalks celery & tops, 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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