saltandlavender.com
Simple Chicken Vegetable Soup
This chicken vegetable soup recipe is simple, healthy, and an easy way to use up whatever veggies you've got on hand! It has only 10 minutes of prep and uses rotisserie chicken.
Prep
10 min
Cook
30 min
Total
40 min
Serves
6
Instructions
- 01
Prep the onion, carrots, and celery. Add them to a soup pot along with the oil.
- 02
Sauté for 5-7 minutes.
- 03
Meanwhile, prep the remaining ingredients.
- 04
Stir in the garlic and Italian seasoning to the pot and cook for 30 seconds.
- 05
Add in the tomato sauce, chicken broth, and potato. Increase the heat to high and bring to a boil. Reduce the heat and simmer, with the lid slightly ajar, for 15 minutes.
- 06
Stir in the corn, peas, beans, and chicken. Cook for another 5-10 minutes or until the veggies are tender to your liking.
- 07
Season the soup with salt & pepper (I am generous with both) and enjoy immediately.
Nutrition
per serving · 1 serving
- Calories
- 237
- Protein
- 18g
- Carbs
- 29g
- Fat
- 7g
- Fiber
- 6g
- Sugar
- 8g
- Sat. fat
- 1g
- Sodium
- 992mg
- Cholesterol
- 35mg
Variations & swaps
Substitutions and variations
- This soup is very forgiving, so feel free to add more or less of a suggested vegetable or simply use whatever you’ve got in your fridge. Try adding turnips, sweet potatoes, squash, zucchini, kale, or a couple of handfuls of spinach right at the end. Even canned beans will work if you want a bit more protein in the soup.
- If you are using different vegetables, I suggest timing-wise you add them in depending on how long it takes them to cook (like add in something that takes longer to cook in step 5), and it’s also a good idea to chop them to a similar size so they cook at a similar rate.
- If you prefer the soup not to have a tomato-based broth, simply swap the tomato sauce for another cup of chicken broth.
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