Chicken Vegetable Soup
Delicious and nourishing Chicken Vegetable Soup is filled with hearty veggies like zucchini, mushrooms, carrots and sweet potatoes. And the addition of chicken packs plenty of protein for a satisfying, cozy dinner that's perfect for the cooler months.
Servings: 8 servings
Ingredients
- 1 lb boneless, skinless chicken breast
- kosher salt and pepper to taste
- 2 tbsp olive oil divided
- 1 medium yellow onion diced
- 2 celery sticks chopped
- 2 medium carrots sliced
- 2-3 garlic cloves minced
- 1 (15 oz.) can diced or crushed tomatoes with juices
- 1 large sweet potato cut into small cubes
- 1 large zucchini diced
- 8 oz brown mushrooms sliced
- 8 cups low-sodium chicken stock
- 2 tbsp fresh chopped parsley
Instructions
- Season the chicken with salt and pepper on both sides. Heat the oil in a large dutch oven or a soup pot and sear the chicken until golden brown on both sides. Set aside on a plate.
- Add the onion, celery, and carrots and saute for 2-3 minutes. Stir in the garlic, and diced tomatoes with all their juices. Add the potatoes, zucchini, and mushrooms, and pour the stock. Return the chicken back into the pot.
- Bring the soup to a boil, then reduce the heat and allow it to simmer for 35 minutes, or until the chicken is cooked through and the veggies are tender. Garnish with chopped parsley and enjoy!
Notes
If you have leftover soup, store it in an airtight container in the fridge for up to four days, or in the freezer for up to six months.
Reheat in a saucepan on the stove over medium heat until heated through, or in the microwave in one minute increments, stirring occasionally. If the soup is frozen, thaw it overnight in the fridge for best results.
Nutrition
Serving: 1serving | Calories: 196kcal | Carbohydrates: 17g | Protein: 19g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 36mg | Sodium: 468mg | Potassium: 868mg | Fiber: 3g | Sugar: 5g | Vitamin A: 8760IU | Vitamin C: 12mg | Calcium: 48mg | Iron: 1mg