Italian Chicken Veggie Soup (Hearty & Delicious)
This simple and wholesome soup recipe is so easy to make, loaded with chicken and veggies, and so satisfying. Perfect as a side dish or light dinner.
Servings: 8
Ingredients
- 1½ tablespoons Olive Oil avocado 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 tablespoon Italian Seasoning
- 3 Cups Shredded Cooked Chicken
- 15 ounces 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 tablespoons Chopped Fresh Parsley to garnish
- Salt and pepper, to taste
- ½ Cup Grated Parmesan Cheese
Instructions
- Heat 1½ tablespoons Olive Oil in a large stockpot over medium-high heat. Add 1 Large Sweet Onion, 2 Medium Carrots, 2 Stalks Celery, 2 Cups Button Mushrooms, 2-3 Garlic Cloves, and 1 tablespoon Italian Seasoning, and sauté until soft, about 8-10 minutes.
- Stir in 3 Cups Shredded Cooked Chicken, 15 ounces Italian Tomato-Basil Sauce, 7 Cups Chicken Broth, 1 Cup Frozen Corn, and 1 Cup Chopped Green Beans. Bring to a simmer and cook for 15-20 minutes.
- Season with Salt and pepper, to taste, then sprinkle with ½ Cup Grated Parmesan Cheese (evenly on each serving) and 2 tablespoons Chopped Fresh Parsley.
- Enjoy while hot!
Notes
- Chicken: Use any leftover chicken, rotisserie chicken, or cook your own chicken breast. You can also use leftover turkey to make this chicken soup.
- Veggies: Use any veggies you have handy, like green beans, peas, celery, and carrots. You may use fresh or frozen veggies.
- Storing: Store leftovers in a container in the fridge for up to 3 days.
Nutrition
Calories: 238kcal | Carbohydrates: 18g | Protein: 22g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 45mg | Sodium: 490mg | Potassium: 782mg | Fiber: 3g | Sugar: 6g | Vitamin A: 3015IU | Vitamin C: 11mg | Calcium: 118mg | Iron: 3mg