Simple Chicken Vegetable Soup

Warm up with a hearty and nutritious Chicken Vegetable Soup, featuring tender chicken, vibrant vegetables, and a flavorful broth. This comforting recipe is perfect for weeknight dinners or meal prep, offering a quick, wholesome option the entire family will love. Packed with protein, vitamins, and natural ingredients, this easy soup is customizable with fresh, frozen, or pantry staples. Whether you’re looking for a healthy lunch or dinner idea, this soup brings together taste and nutrition in one simple dish. Ideal for busy schedules and cozy nights.

Ingredients

• 1/2 medium onion, chopped
• 2 medium carrots, peeled and sliced
• 3 sticks celery, chopped
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 1/4 teaspoon Italian seasoning
• 1 (14 oz) can tomato sauce
• 4 cups chicken broth or stock
• 1 large potato (Russet recommended), peeled and diced
• 1 cup corn (frozen, canned, or fresh)
• 1 cup peas (frozen or fresh)
• 1 cup green beans (frozen or fresh)
• 2 cups cooked or rotisserie chicken, shredded (see note)
• Salt and pepper to taste

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Instructions

1. Prepare the Base:
   • Chop the onion, carrots, and celery. Heat the olive oil in a large soup pot over medium heat. Add the prepared vegetables and sauté for 5-7 minutes, stirring occasionally, until softened.
2. Add Aromatics:
   • Stir in the minced garlic and Italian seasoning. Cook for 30 seconds until fragrant.
3. Incorporate Liquids and Potatoes:
   • Add the tomato sauce, chicken broth, and diced potato to the pot. Increase the heat to high and bring to a boil. Reduce the heat to a gentle simmer, leaving the lid slightly ajar, and cook for 15 minutes.
4. Add Remaining Ingredients:
   • Stir in the corn, peas, green beans, and shredded chicken. Continue simmering for 5-10 minutes, or until the vegetables are tender to your liking.
5. Season and Serve:
   • Taste the soup and season generously with salt and pepper. Serve hot and enjoy immediately.

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Why You’ll Love This Recipe

• Nutritious and Balanced: Packed with protein, fiber, and essential vitamins, this soup is a wholesome meal option.
• Customizable: Use fresh, frozen, or canned vegetables based on what you have on hand.
• Quick and Easy: Ready in under an hour, perfect for busy weeknights.

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Tips

• Prep Ahead: Chop the vegetables in advance to save time.
• Rotisserie Chicken Shortcut: Shredded rotisserie chicken is a great time-saver, but you can use leftover roasted chicken as well.
• Seasoning Boost: Add a bay leaf or fresh herbs like parsley or thyme for extra flavor.

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Variations and Substitutions

• Protein Swap: Replace chicken with turkey or even tofu for a vegetarian option.
• Grains Addition: Stir in cooked rice, quinoa, or small pasta like orzo to make the soup heartier.
• Spicy Kick: Add a pinch of red pepper flakes for a little heat.

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FAQs

Can I freeze this soup?
Yes, this soup freezes well. Let it cool completely, then store in an airtight container in the freezer for up to 3 months.

How long can I store leftovers?
Keep leftovers in the refrigerator in a sealed container for up to 3 days. Reheat gently on the stove or in the microwave.

Can I use a slow cooker?
Absolutely! Combine all ingredients except peas, green beans, and chicken in the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Add the remaining ingredients 30 minutes before serving.

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Serving and Suggestions

• Serve with a crusty baguette or homemade biscuits for dipping.
• Garnish with fresh parsley or a sprinkle of grated Parmesan for added flavor.
• Pair with a simple side salad for a complete meal.