Name: Hearty Chicken Vegetable Soup Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 1 lb boneless, skinless chicken breast; 1 medium yellow onion, diced; 2 celery sticks, chopped; 2 medium carrots, sliced; 2-3 garlic cloves, minced; 1 large sweet potato, cut into small cubes; 1 large zucchini, diced; 8 oz brown mushrooms, sliced; 1 (15 oz.) can diced or crushed tomatoes with juices; 8 cups low-sodium chicken stock; 2 tbsp olive oil, divided; Kosher salt and pepper, to taste; 2 tbsp fresh chopped parsley (for garnish)

Hearty Chicken Vegetable Soup Recipe

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4.3 from 66 reviews

A hearty and nutritious Chicken Vegetable Soup featuring tender chicken breast, a medley of fresh vegetables, and rich chicken stock. This comforting soup is perfect for a wholesome meal, packed with flavors and easy to prepare in under an hour.

Author: Linda
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Yield: 8 servings
Category: Soup
Method: Stovetop
Cuisine: American
Diet: Low Fat

Ingredients

Protein

1 lb boneless, skinless chicken breast

Vegetables

1 medium yellow onion, diced
2 celery sticks, chopped
2 medium carrots, sliced
2-3 garlic cloves, minced
1 large sweet potato, cut into small cubes
1 large zucchini, diced
8 oz brown mushrooms, sliced

Liquids & Canned Goods

1 (15 oz.) can diced or crushed tomatoes with juices
8 cups low-sodium chicken stock

Oils & Seasoning

2 tbsp olive oil, divided
Kosher salt and pepper, to taste
2 tbsp fresh chopped parsley (for garnish)

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Instructions

Season and sear the chicken: Season the boneless, skinless chicken breast with kosher salt and pepper evenly on both sides. Heat 1 tablespoon of olive oil in a large dutch oven or soup pot over medium-high heat. Once hot, sear the chicken until golden brown on both sides, about 3-4 minutes per side. Remove and set aside on a plate.
Sauté the base vegetables: In the same pot, add the remaining tablespoon of olive oil. Add the diced yellow onion, chopped celery, and sliced carrots. Sauté for 2-3 minutes until the vegetables soften slightly. Stir in the minced garlic and the entire can of diced tomatoes with their juices.
Add remaining vegetables and stock: Add the cubed sweet potato, diced zucchini, and sliced mushrooms into the pot. Pour in 8 cups of low-sodium chicken stock. Nestle the seared chicken breast back into the pot.
Simmer the soup: Bring the soup to a rolling boil over high heat. Immediately reduce the heat to low and let it simmer gently for 35 minutes, or until the chicken is fully cooked through and the vegetables are tender.
Finish and serve: Remove the chicken breast, shred or slice it as desired, then return it to the soup. Stir in the fresh chopped parsley for a burst of freshness. Ladle the comforting soup into bowls and enjoy hot.

Notes

You can use chicken thighs instead of breast if you prefer a richer flavor.
Adjust the seasoning with salt and pepper after simmering to taste.
Feel free to add other vegetables like green beans or peas for variety.
This soup freezes well for up to 3 months, making it great for meal prep.

Find it online: https://recipethrive.com/hearty-chicken-vegetable-soup-recipe/