Chicken Vegetable Soup Recipe

Chicken Vegetable Soup Recipe

How To Make Chicken Vegetable Soup

Whip up a warm and healthy chicken vegetable soup once the cold season rolls around. Enjoy shredded chicken, carrots, and potatoes in savory tomato broth.

Preparation: 20 minutes
Cooking: 35 minutes
Total: 55 minutes



  • 1tbspbutter
  • ½cuponion,finely diced
  • 2carrots,peeled, halved lengthwise, and sliced
  • 2stalkscelery,thinly sliced
  • 2tspgarlic,minced
  • 3cupschicken,cooked, shredded or cubed
  • salt and pepper,to taste
  • 15oztomatoes,(1 can) diced, do not drain
  • 8oztomato sauce,(1 can)
  • 1tspItalian seasoning
  • 6cupschicken broth
  • 1large Russet potato,peeled and cut into ½-inch cubes
  • ½cupcorn,frozen
  • ½cupgreen beans,diced, fresh or frozen
  • 2tbspfresh parsley,chopped


  1. Melt the butter in a large pot over medium high heat. Add the onion, carrots, and celery to the pot.

  2. Cook for 5 to 6 minutes, or until softened. Add the garlic and cook for 30 seconds more. Season with salt and pepper to taste.

  3. Add the chicken, tomatoes, tomato sauce, Italian seasoning, chicken broth, and potato to the pot. Bring to a simmer.

  4. Cook for 20 to 25 minutes, or until potatoes are tender. Taste and add salt and pepper as desired.

  5. Stir in the corn and green beans and cook for 5 minutes more.

  6. Sprinkle with parsley and serve. Enjoy!


  • Calories: 359.53kcal
  • Fat: 15.99g
  • Saturated Fat: 5.15g
  • Trans Fat: 0.15g
  • Monounsaturated Fat: 6.38g
  • Polyunsaturated Fat: 3.10g
  • Carbohydrates: 32.34g
  • Fiber: 4.24g
  • Sugar: 10.15g
  • Protein: 22.74g
  • Cholesterol: 64.79mg
  • Sodium: 1288.27mg
  • Calcium: 68.63mg
  • Potassium: 1125.24mg
  • Iron: 2.95mg
  • Vitamin A: 268.19µg
  • Vitamin C: 23.96mg
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