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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- Season and Taste: Taste the soup and season with salt and pepper according to your preference. Adjust seasoning if necessary.
- 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
