Chicken Vegetable Soup
Ingredients
The soup base
-
1
tablespoon
butter
-
½
cup
onion, finely diced
-
2
medium
carrots, peeled, halved lengthwise and sliced
-
2
stalks
celery, thinly sliced
-
2
teaspoons
minced garlic
The main ingredients
-
3
cups
cooked chicken, shredded or cubed
-
15
ounces
canned diced tomatoes
-
8
ounces
canned tomato sauce
-
1
teaspoon
Italian seasoning
-
6
cups
chicken broth
-
1
large
Russet potato, peeled and cut into ½ inch cubes
-
½
cup
frozen corn
-
½
cup
diced green beans, fresh or frozen
-
2
tablespoons
chopped fresh parsley
Seasoning
-
to taste
salt
-
to taste
pepper
Instructions
- Melt the butter in a large pot over medium-high heat.
- Add the onion, carrots, and celery to the pot and cook until softened.
- Add the garlic and cook for an additional 30 seconds.
- Season with salt and pepper to taste.
- Add the chicken, diced tomatoes, tomato sauce, Italian seasoning, chicken broth, and potato to the pot; bring to a simmer.
- Cook until the potatoes are tender, about 20-25 minutes.
- Taste and adjust seasoning with salt and pepper as desired.
- Stir in the corn and green beans and cook for 5 more minutes.
- Sprinkle with parsley and serve.
Nutrition Facts (estimated)
Servings
6
Calories
284
Total fat
12g
Total carbohydrates
24g
Total protein
21g
Sodium
762mg
Cholesterol
58mg
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