Chicken Vegetable Soup Recipe

Introduction

This comforting Chicken Vegetable Soup is a hearty, healthy meal perfect for any day. Loaded with tender chicken, fresh vegetables, and flavorful herbs, it warms you from the inside out.

Ingredients

• 1 onion, diced
• 2 tablespoons butter
• 2 potatoes, peeled and cut into ½-inch cubes
• 1 tablespoon all-purpose flour
• 4 cups chicken broth
• 14.5 ounces canned diced tomatoes, with juice (1 can)
• ½ teaspoon dried basil
• ½ teaspoon dried oregano
• 2 cups frozen mixed vegetables, thawed
• 2 cups cooked chopped chicken
• 2 teaspoons chopped fresh parsley

Instructions

1. Step 1: Cook the diced onion in butter over medium heat until it starts to soften, about 3 minutes.
2. Step 2: Add the cubed potatoes and cook for an additional 3 to 4 minutes. Stir in the flour and cook for 1 more minute to help thicken the soup.
3. Step 3: Pour in the chicken broth, canned diced tomatoes with their juice, dried basil, and dried oregano. Bring to a simmer and cook for 12 minutes or until the potatoes are tender.
4. Step 4: Stir in the thawed mixed vegetables and cooked chicken. Simmer for 5 more minutes to heat through.
5. Step 5: Taste the soup and add salt and pepper as needed.
6. Step 6: Garnish with chopped fresh parsley and serve hot.

Tips & Variations

• Use leftover roasted chicken or rotisserie chicken for a quick meal.
• Swap frozen mixed vegetables with fresh seasonal vegetables for added texture.
• For a creamier soup, stir in a splash of cream or milk before serving.
• Add a squeeze of lemon juice at the end to brighten the flavors.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave until hot. This soup also freezes well; freeze in portions and thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh tomatoes instead of canned?

Yes, you can substitute fresh diced tomatoes. Use about 2 cups of fresh tomatoes and add a little extra broth if needed to maintain the soup’s consistency.

Is this soup suitable for meal prep?

Absolutely! This chicken vegetable soup keeps well in the fridge for several days and freezes beautifully, making it perfect for meal prep.

Chicken Vegetable Soup Recipe

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★★★★★

4.7 from 71 reviews

• Author: lilan
• Total Time: 35 minutes
• Yield: 6 servings 1x

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Description

This comforting Chicken Vegetable Soup combines tender chicken, hearty potatoes, and a mix of vegetables simmered in a flavorful tomato-based broth seasoned with herbs. It’s a delicious, wholesome meal perfect for any day, delivering warmth and balanced nutrition in every spoonful.

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Ingredients

Scale 1x2x3x

Main Ingredients

• 1 onion, diced
• 2 tablespoons butter
• 2 potatoes, peeled and cut into ½-inch cubes
• 1 tablespoon all-purpose flour
• 4 cups chicken broth
• 14.5 ounces canned diced tomatoes with juice (1 can)
• ½ teaspoon dried basil
• ½ teaspoon dried oregano
• 2 cups frozen mixed vegetables, thawed
• 2 cups cooked chopped chicken
• 2 teaspoons chopped fresh parsley
• Salt and pepper, to taste

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Instructions

1. Sauté the Onion: In a large pot over medium heat, melt the butter. Add the diced onion and cook until it softens and becomes translucent, about 3 minutes, stirring occasionally to prevent burning.
2. Add Potatoes and Flour: Add the peeled and cubed potatoes to the pot and cook for another 3 to 4 minutes, stirring gently. Sprinkle the all-purpose flour over the mixture and cook for an additional minute to incorporate and slightly thicken the base.
3. Add Broth, Tomatoes, and Herbs: Pour in the chicken broth and canned diced tomatoes with their juice. Stir in the dried basil and dried oregano. Bring the soup to a gentle simmer and cook for about 12 minutes, or until the potatoes are tender when pierced with a fork.
4. Add Vegetables and Chicken: Stir in the thawed mixed vegetables and cooked chopped chicken. Continue to simmer the soup for 5 more minutes to heat through and let flavors meld.
5. Season and Taste: Taste the soup and season with salt and pepper according to your preference. Adjust seasoning if necessary.
6. Garnish and Serve: Remove from heat, sprinkle with fresh chopped parsley for a burst of color and freshness. Ladle the soup into bowls and serve hot.

Notes

• For a thicker soup, increase the flour quantity slightly or mash some potatoes while cooking.
• You can substitute fresh mixed vegetables if preferred; adjust cooking times accordingly.
• Use low-sodium chicken broth to control the salt level in the soup.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat gently on the stovetop to avoid overcooking the chicken or vegetables.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American

Keywords: chicken soup, vegetable soup, easy chicken soup, healthy soup, homestyle soup, tomato chicken soup, weeknight dinner