Italian Chicken Veggie Soup
Easy to make, loaded with chicken and veggies, and so satisfying
Servings: 8
Ingredients
- 1½ Tbsp Olive Oil
- 1 Large Sweet Onion finely diced
- 2 Stalks Celery sliced
- 2 Medium Carrots sliced
- 2 Cups Button Mushrooms quartered
- 2-3 Garlic Cloves pressed/minced
- 1 Tbsp Italian Seasoning
- 3 Cups Shredded Cooked Chicken
- 15 oz Italian Tomato-Basil Sauce 1 can
- 7 Cups Chicken Broth
- 1 Cup Frozen Corn fresh or frozen
- 1 Cup Chopped Green Beans fresh or frozen
- 2 Tbsp Chopped Fresh Parsley to garnish
- Salt and pepper, to taste
- ½ Cup Grated Parmesan Cheese
Instructions
- Heat oil in a large stockpot over medium-high heat. Add onion, carrots, celery, mushrooms, garlic, and Italian seasoning and sauté until softens, about 8-10 minutes.
- Stir in cooked chicken, tomato sauce, chicken broth, corn, and green beans. Bring to a simmer and cook for 15-20 minutes.
- Season with salt and pepper to your taste, then sprinkle with Parmesan cheese and fresh chopped parsley.
- Enjoy while hot!
Notes
Chicken: Use any leftover chicken, rotisserie chicken, or cook your own chicken breast.
Veggies: Use any veggies you have handy like green beans, peas, celery, and carrots. You may use fresh or frozen veggies.
Nutrition
Calories: 216kcal | Carbohydrates: 16g | Protein: 20g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 45mg | Sodium: 1194mg | Potassium: 780mg | Fiber: 3g | Sugar: 6g | Vitamin A: 3014IU | Vitamin C: 26mg | Calcium: 134mg | Iron: 3mg