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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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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: 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.

That's it — enjoy your meal!

Easy Chicken Vegetable Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions