Chicken Vegetable Soup Recipe

Chicken vegetable soup is a comfort food we all crave in the winter. This warm satisfying recipe is turned into a healthier soup with lots of fresh veggies.

Course Side Dish

Cuisine American

Keyword gluten-free, lunch, paleo, side dish, soup, Special Diet

Prep Time 15

Cook Time 15

Total Time 30

Servings people

Calories 200kcal

Author Olivia Ribas

Ingredients

1 tbsp olive oil
1 cup white onion chopped
1 cup red bell pepper diced
1/2 cup carrot diced
3/4 cup zucchini diced
2 cups sweet potato diced
1 tbsp garlic minced
1 2/3 cups diced tomatoes from a can
2 tbsp tomato paste
1/2 tsp dried Italian seasonings
Salt and fresh ground black pepper
5 cups organic vegetable broth
2 cups cooked chicken diced
1 cup green beans chopped
½ tablespoon roughly chopped fresh parsley

US Customary - Metric

Instructions

In a large pot, heat olive oil over high heat.
When the oil is hot, turn the heat down to medium.
Add onion, carrot, and bell pepper.
Sauté for 5 minutes or until the onions are soft and translucent. Don’t forget to stir occasionally.
Add garlic and cook for 30 seconds.
Add the rest of the ingredients (except the chicken, green beans and fresh parsley)
Bring to a boil and simmer partially covered for 15 minutes.
Taste and add any extra seasonings, if necessary.
Add chicken, green beans and cook for 5 minutes. Garnish with fresh chopped parsley before serving. Enjoy!

Notes

Use low sodium vegetable broth when possible, so you can control the amount of salt added to the soup.
Make sure you dice everything as uniformly as possible so they cook evenly.
In this chicken vegetable soup, you still want there to be a decent amount of broth so we partially cover the pot with a lid.
To store: Store leftover soup in an airtight container in the fridge for up to 3-4 days.
To reheat: Reheat the soup in the microwave or on the stovetop until hot.
To freeze: Freeze the soup for up to 3 months. Make sure you leave space when freezing as liquid expands as it freezes.

Nutrition