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Chicken Vegetable Soup Recipe
This chicken vegetable soup recipe is an easy and healthy one pot dinner that you can make in less than an hour. It is packed with hearty vegetables & shredded chicken in a tomato-flavored broth. Packed with veggies and easy to customize with what you have in the fridge.
Prep
15 min
Cook
40 min
Total
55 min
Serves
6
Instructions
- 01
Prepare the chicken: Mix together salt, pepper, and paprika in a bowl. Pat dry chicken thighs using paper towels. Season chicken on both sides.
- 02
Sear the chicken: In a large heavy bottom pot (like a Dutch oven), heat 1 tablespoons of oil over medium heat. Sear chicken thighs, 3-minutes on each side. Transfer them onto a plate. At this point, they will not be fully cooked, which is fine. Do not wash the pot.
- 03
Sautee veggies: Heat vegetable oil in the now-empty pot over medium heat. Add in onion, carrots, celery, bell pepper, and ground cumin. Cook, stirring frequently, 8-9 minutes or until vegetables are softened.
- 04
Stir in the garlic and cook for 30 seconds.
- 05
Add in the rest of the veggies & cook: Add in potatoes, green beans, tomatoes (with their juices), tomato sauce, chicken stock, water and reserved semi-cooked chicken thighs (with their juices). Give it a large stir. Put the lid on and bring it to a boil. Once it comes to a boil, turn the heat down to medium-low and let it simmer for 15-17 minutes or until chicken thighs are fully cooked (when a thermometer inserted in the thickest part of the chicken it should at least register 165 degrees F or 74 degrees C).
- 06
Remove chicken from the pot onto a plate. Shred using two forks and put it back into the pot.
- 07
Stir in the peas, corn and kale leaves. Bring it to a one final boil and let it simmer for 4-5 more minutes.
- 08
Ladle into bowls and serve.
Nutrition
per serving · 1 serving
- Calories
- 446
- Protein
- 25g
- Carbs
- 35g
- Fat
- 24g
- Fiber
- 5g
- Sugar
- 10g
- Sat. fat
- 9g
- Sodium
- 824mg
- Cholesterol
- 99mg
Variations & swaps
Variations:
- I love this hearty chicken vegetable soup recipe because it’s completely adaptable to fit your taste buds and what you’re craving. Here are some ideas on variations to try:
- Stewed Chicken In Crock Pot: If you prefer this soup to have more of a thick chicken stew consistency, try our slow cooker version.
- Chicken Vegetable Noodle Soup: If you want to change it up, use your favorite pasta instead of potatoes, similar to how I do it in my Chicken Soup with Orzo Pasta recipe. Simply add them to the cooking liquid in the last 10 minutes and cook it to your liking.
- Low-Calorie Chicken Soup: If you want to make it low-calorie, feel free to use chicken breasts instead.
- Chicken Soup with Frozen Vegetables: While I prefer to use fresh vegetables that are in season (except for frozen peas), for the best texture and flavor, if it’s more convenient to use all frozen veggies, go for it! If you decide to go the frozen vegetable route, omit the fresh carrots, green beans, and frozen peas and just purchase a 24-oz bag of frozen mixed vegetables instead and add them du…
- Quick Chicken Vegetable Soup Recipe: If you are short on time, you can use leftover or rotisserie chicken. Doing so allows you to skip the sauteeing step and save at least 15 minutes.
- Spicy Chicken Vegetable Soup: If you’re a fan of heat and spice, consider adding some diced jalapenos, red pepper flakes, and/or cayenne pepper to this soup. Great for opening your sinuses!
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