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Chicken Vegetable Soup
This hearty Chicken Vegetable Soup is packed full of fresh vegetables, tender chicken, and a flavorful broth. Perfect for meal prep, this easy-to-follow recipe can be cooked on the stovetop, in the Instant Pot, or in your Slow Cooker.
Prep
15 min
Cook
25 min
Total
40 min
Serves
4
Instructions
- 01
Spray a large pot or Dutch oven with cooking spray. Sautée carrots, onions and celery over medium low heat for about ten minutes. Add garlic and cook another minute.
- 02
Next, add chicken breasts, stock, water and diced tomatoes. Bring to a boil, then reduce heat to low and simmer until chicken cooks through and is easy to shred. Remove chicken from pot.
- 03
Add string beans and squash and salt to taste. Cook for another ten minutes or until beans become tender.
- 04
Finally, add spinach and stir until wilted. Shred the chicken once the soup has cooked and return it to the pot.
- 05
Season with salt and pepper and serve with Parmesan cheese.
- 06
Spray inside of IP with cooking spray. Sautée carrots, onions and celery for a few minutes. Add garlic and cook another minute.
- 07
Next, add chicken breasts, stock, string beans, squash, water and diced tomatoes and set to manual/high pressure for 20 minutes. Quick release after cook time is through. Remove chicken from pot. (For frozen chicken, you can cook for 20 minutes but be sure to do a full natural release)
- 08
Stir in spinach until wilted. Shred the chicken and add back to pot.
- 09
Season with salt and pepper and serve with Parmesan cheese.
- 10
Add all ingredients into pot and cook on low 6-8 hours.
- 11
After cook time, remove chicken from pot and shred. Then, add back to crock pot.
- 12
Season with salt and pepper and serve with Parmesan cheese.
Nutrition
per serving · 2 cups
- Calories
- 225
- Protein
- 29g
- Carbs
- 21g
- Fat
- 4g
- Fiber
- 6g
- Sugar
- 11g
- Sat. fat
- 1g
- Sodium
- 503mg
- Cholesterol
- 73mg
Variations & swaps
Recipe Variations and Substitutions
- Add more veggies – If you want to add more vegetables then go for it. I suggest bell pepper, diced russet potatoes, cauliflower, and broccoli.
- Add in a carb – want an even heartier soup? Add in some yukon gold potatoes, pasta, or fresh corn.
- Roast those tomatoes – If you have a bit of time, why not roast some fresh tomatoes to add to the soup? I love the smokey flavor and it works well with this soup.
- Use frozen instead of fresh – If you want convenience, you could use frozen vegetables for this recipe.
- Swap out the chicken breast for bone-in chicken- You can use also use chicken thighs or chicken legs for this recipe instead of the breast.
- Make it vegan – use vegetable broth and swap the chicken out for beans – I love chickpeas in this.
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