Warm Up with Cozy Chicken Vegetable Soup Delight

A savory Chicken Vegetable Soup packed with nutrients, perfect for cold days.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 30

Total Time 40

Servings: 6 bowls

Course: Soups

Cuisine: American

Calories: 320

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

2 tablespoons Oil or Butter Base fat for sautéing; olive oil can be a healthier substitute.
1 cup Onion Adds a sweet and savory flavor; both yellow or white onions work well.
1 tablespoon Minced Garlic Enhances aroma and taste; fresh garlic is recommended for best flavor.

For the Soup

3 cups Cooked Chicken Main protein source; leftover rotisserie chicken is an excellent option.
16 oz Frozen Mixed Vegetables Provides a nutrient-rich medley; fresh vegetables like diced carrots or bell peppers can also be used.
14.5 oz Petite Diced Tomatoes Adds acidity and sweetness to enrich the broth; crushed tomatoes can be a suitable alternative.
8 oz Tomato Sauce Creates a rich, savory broth; opt for low-sodium varieties if desired.
3 cups Chicken Broth Provides foundational flavor for the soup; substitute with vegetable broth for a lighter option.

For Flavoring

1 teaspoon Dried Parsley Adds herbal notes; fresh parsley can enhance the overall freshness.
1 teaspoon Dried Oregano Offers a traditional Italian flavor profile.
0.5 teaspoon Dried Thyme Complements the other herbs, adding depth to the flavor.
Salt and Pepper Enhances overall flavor; adjust according to personal preference.

Equipment

Large soup pot

Method

Step-by-Step Instructions

Heat a large soup pot over medium heat and add a couple of tablespoons of oil or butter. Allow it to melt completely for about 1-2 minutes until shimmering.
Add 1 cup of diced onion to the pot and sauté for 2-3 minutes until the onions become translucent. Stir in 1 tablespoon of minced garlic and cook for an additional 30 seconds.
Stir in 3 cups of cooked chicken, along with 16 ounces of frozen mixed vegetables, 14.5 ounces of petite diced tomatoes and 8 ounces of tomato sauce.
Pour in 3 cups of chicken broth, stir well to combine, and let it simmer as the flavors meld.
Sprinkle in 1 teaspoon of dried parsley, 1 teaspoon of dried oregano, and ½ teaspoon of dried thyme. Season with salt and pepper to taste.
Bring the mixture to a gentle boil, then reduce the heat to low and cover the pot. Allow to simmer for 20-25 minutes.
Ladle the soup into bowls and serve warm, ideally with crusty bread.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 25gProtein: 32gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 600mgPotassium: 800mgFiber: 4gSugar: 6gVitamin A: 800IUVitamin C: 15mgCalcium: 50mgIron: 2mg

Notes

Store in an airtight container for up to 5 days. Freeze in freezer-safe containers for up to 3 months. Reheat gently on low heat.

Tried this recipe?

Let us know how it was!