Yield: 6 servings
Chicken Vegetable Soup
Chicken Vegetable Soup simmers everything together in one pot to create a flavorful herby broth packed with juicy chicken and tender vegetables. Serve it with a hunk of crusty bread and it's hearty enough to serve for dinner with no side dish needed!
Ingredients
- 1 tablespoon oil, or butter
- 1 medium onion, diced
- 3 stalks celery, chopped
- 2 teaspoons minced garlic
- 1 lb boneless, skinless chicken breast, or thighs
- 6 cups chicken broth, or vegetable broth
- 2 teaspoons fresh thyme
- 2 teaspoons fresh oregano
- 1 (12 oz) bag frozen mixed vegetables
- 1 large russet potato, peeled and diced
- 1 (15 oz) can cannellini beans, rinsed and drained
- 1 (15 oz) can diced tomatoes, do not drain
- 1 medium zucchini, sliced in half moon
- ½ cup chopped fresh parsley
- salt and pepper, to taste
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Instructions
- In a 6-quart Dutch Oven over medium heat, add oil. Stir in the onion and celery and sauté for 4 minutes, until softened. Add the garlic and sauté for 30 seconds.
- Add the chicken breast, broth, thyme, and oregano. Bring to a simmer over medium-low heat, then cover the pot with the lid slightly askew. Cook, stirring occasionally, until the chicken is tender and easily shreds, about 20 minutes. Using 2 forks shred the chicken into the broth.
- Stir in the mixed vegetables, potatoes, beans, and tomatoes. Let simmer for 20 minutes, or until the potatoes are fork tender.
- Five minutes before serving, add the zucchini, and simmer for 5 minutes more. Season with salt and pepper, to taste, then top with fresh parsley and serve warm.
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Notes
Store: Leftovers are just as delicious, maybe even better! Transfer cooled leftover soup to an airtight container and store in the refrigerator for up to 4 days.
Reheat: Warm it gently on the stovetop over low heat or in the microwave in one minute bursts, stirring in between.
Freeze: Transfer cooled soup to a freezer safe container, leaving room for the liquid to expand as it freezes, and freeze for up to 3 months. If you are making it with plans to freeze, I recommend leaving the zucchini out for the best texture. You can always add fresh zucchini when you reheat it as it cooks in just 5 minutes!
Nutrition
Serving: 1 serving, Calories: 290kcal, Carbohydrates: 38g, Protein: 26g, Fat: 5g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.02g, Cholesterol: 53mg, Sodium: 1266mg, Potassium: 1040mg, Fiber: 9g, Sugar: 5g, Vitamin A: 3610IU, Vitamin C: 33mg, Calcium: 139mg, Iron: 5mg