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.
Serves:
Ingredients
- 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
Instructions
-
Melt the butter in a large pot over medium high heat. Add the onion, carrots, and celery to the pot.
-
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.
-
Add the chicken, tomatoes, tomato sauce, Italian seasoning, chicken broth, and potato to the pot. Bring to a simmer.
-
Cook for 20 to 25 minutes, or until potatoes are tender. Taste and add salt and pepper as desired.
-
Stir in the corn and green beans and cook for 5 minutes more.
-
Sprinkle with parsley and serve. Enjoy!
Nutrition
- Calories:Â 359.53kcal
- Fat:Â 15.99g
- Saturated Fat:Â 5.15g
- Trans Fat:Â 0.15g
- Monounsaturated Fat:Â 6.38g
- Polyunsaturated Fat:Â 3.10g
- Carbohydrates:Â 32.34g
- Fiber:Â 4.24g
- Sugar:Â 10.15g
- Protein:Â 22.74g
- Cholesterol:Â 64.79mg
- Sodium:Â 1288.27mg
- Calcium:Â 68.63mg
- Potassium:Â 1125.24mg
- Iron:Â 2.95mg
- Vitamin A: 268.19µg
- Vitamin C:Â 23.96mg
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