Easy Chicken Vegetable Soup Recipe

Name: Easy Chicken Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon extra virgin olive oil; 2 large carrots, diced; 2 stalks celery, diced; 1 large onion, diced; 1 elephant garlic clove, quartered and thinly sliced; 2 (32 ounce) boxes chicken stock (Kirkland); 1 (14 1/2 ounce) can fire-roasted tomatoes; 1 sprig fresh rosemary; 2 teaspoons dried basil; 1/4 teaspoon ground red pepper; 2 (12 1/2 ounce) cans chicken breasts (Kirkland); 4 cups mixed vegetables, Frozen Organic (Kirkland, 0r whatever frozen vegetables you like); 1 cup fresh broccoli florets; salt and pepper; 2 tablespoons extra virgin olive oil; 3 tablespoons fresh parsley, finely chopped

Servings: persons

1 tablespoon extra virgin olive oil
2 large carrots, diced
2 stalks celery, diced
1 large onion, diced
1 elephant garlic clove, quartered and thinly sliced
2 (32 ounce) boxes chicken stock (Kirkland)
1 (14 1/2 ounce) can fire-roasted tomatoes
1 sprig fresh rosemary
2 teaspoons dried basil
1/4 teaspoon ground red pepper
2 (12 1/2 ounce) cans chicken breasts (Kirkland)
4 cups mixed vegetables, Frozen Organic (Kirkland, 0r whatever frozen vegetables you like)
1 cup fresh broccoli florets
salt and pepper
2 tablespoons extra virgin olive oil
3 tablespoons fresh parsley, finely chopped

1
Heat 1 Tbsp olive oil, med-high heat, in large (8qt) stock pan.
2
Saute carrots, celery, and onion for a couple of minutes. Add garlic, a couple pinches of salt, and continue to saute until you smell the garlic (about a minute or two).
3
Add Chicken Stock, Fire Roasted Tomatoes, Rosemary, Basil and about 1/4 tsp ground red pepper (more or less for your taste), 1/4 tsp salt and pepper. Bring to a boil, reduce heat, cover and simmer about 30 minutes. Remove rosemary sprig.
4
Add Chicken, frozen veggies and broccoli. Heat through. Salt and pepper if needed for taste. More red pepper can be added if you want a little more heat, and if you want a little more garlic flavor you can add some garlic powder.
5
Drizzle with remaining 2 tbsp olive oil and sprinkle with the fresh parsley and serve.

371

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: 1 tablespoon extra virgin olive oil, 2 large carrots, diced, 2 stalks celery, diced, 1 large onion, diced, and more.

Yes, Easy 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.

Easy Chicken Vegetable Soup

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