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The 30-Minute Chicken Soup I'm Making All Winter Long
Loaded with chicken, potatoes, and vegetables in a brothy tomato base, this easy chicken vegetable soup is a fast, flexible recipe for weeknight dinners.
Prep
10 min
Cook
20 min
Total
30 min
Serves
6
Instructions
- 01
Heat the olive oil in a large Dutch oven over medium heat. Add the onions and celery, and cook, stirring occasionally, until softened, about 8 minutes. Add the garlic, salt, and pepper and cook, stirring often, until fragrant, about 1 minute.
- 02
Add the potatoes, stir in the chicken broth, and bring to a boil over medium-high heat. Cook, stirring occasionally, until the potatoes are fork-tender, 5 to 7 minutes.
- 03
Add the shredded chicken, canned tomatoes, and frozen vegetables. Return to a simmer over medium-high heat and simmer, stirring occasionally, until heated through, 3 to 5 minutes. Serve. Refrigerate leftovers in an airtight container for up to 4 days. Reheat individual servings in the microwave or on the stovetop over medium heat. The completely cooled soup can also be frozen in freezer-safe containers or zip-top bags for up to 2 months. Did you love the recipe? Leave us stars and a comment below!
Nutrition
per serving
- Calories
- 298
- Protein
- 24g
- Carbs
- 22g
- Fat
- 14g
- Fiber
- 5g
- Sugar
- 5g
- Sat. fat
- 3g
- Sodium
- 1532mg
- Cholesterol
- 97mg
Variations & swaps
Easy Variations
- Veggie options: Add in any variety of veggies that you like! Chopped or canned green beans, frozen corn, or sliced carrots are all great choices.
- Make it Italian: Add a teaspoon of Italian seasoning along with the garlic, stir in pre-made potato gnocchi instead of the potatoes, and garnish with spoonfuls of pesto.
- Flavor with herbs: Add woody herbs, such as rosemary and thyme, along with the garlic. You can also finish the soup with tender herbs like parsley and basil.
- Add noodles: Add some egg noodles to the simmering soup. They will take about 6 minutes to cook.
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