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–+ servings
5 from 3 votes
Looking down on a white bowl of chicken vegetable soup.
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Chicken Vegetable Soup
Prep Time
30 mins
Cook Time
45 mins
Total Time
1 hr 15 mins
 
This hearty Chicken and Vegetable soup is full of goodness and open to your creative ideas. You can combine any mix of vegetables that you have on hand, and you can use chicken breasts, thighs or a mixture of both.
Course: Soups
Cuisine: American
Keyword: Chicken, One Pot Meal
Servings: 8 people
Calories: 422 kcal
Ingredients
  • 1 tablespoon olive oil
  • 1 onion, small diced
  • 3 carrots, small diced
  • 2 ribs celery, chopped
  • 1 tablespoon herbs de Provence
  • 1 teaspoon salt
  • Freshly ground black pepper
  • 2 tablespoons tomato paste
  • 8 cups chicken stock
  • 1 (28-ounce) can whole peeled tomatoes, diced
  • 2 pounds boneless skinless chicken breasts and/or thighs
  • 1 cup corn kernels
  • 1½ cups green beans, cut into ½-inch pieces
  • 1 medium zucchini, small diced
  • 1 turnip, peeled and small diced
  • 1½ cups dried ditalini pasta (7 ounces)
  • 2 tablespoons chopped fresh parsley
Instructions
  1. Heat a 6-quart Dutch oven or stock pot over medium heat. Add the oil and sweat the onions, carrots and celery for 5 minutes, until the vegetables start to soften. Add the herbs de Provence, salt, pepper and tomato paste and sauté for another few minutes to toast the tomato paste.
  2. Add the chicken stock and tomatoes and bring the mixture to a boil. Settle the chicken pieces into the soup, lower the heat and simmer for 20 minutes.
  3. Remove the chicken pieces from the pot and transfer them to a cutting board. Let them cool for a few minutes and then, using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken to the pot along with the corn, green beans, zucchini, turnip and dried pasta. Simmer over low heat for another 20 to 25 minutes, depending on how tender you want your vegetables.
  4. Season to taste with salt and freshly ground black pepper and add the fresh parsley just before serving.
Nutrition Facts
Chicken Vegetable Soup
Amount Per Serving (1 of 8 servings)
Calories 422 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 2g10%
Trans Fat 1g
Cholesterol 115mg38%
Sodium 980mg41%
Potassium 1098mg31%
Carbohydrates 47g16%
Fiber 5g20%
Sugar 12g13%
Protein 35g70%
Vitamin A 4342IU87%
Vitamin C 25mg30%
Calcium 95mg10%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.