Description
This Healthy Chicken Vegetable Soup is a nutritious, flavorful, and easy-to-make meal perfect for any day of the week. Packed with lean chicken, a medley of vegetables, and seasoned with Italian herbs, this comforting soup is both satisfying and wholesome, making it an excellent choice for a light yet hearty dish.
Ingredients
Scale
Soup Base
- 1½ tablespoons olive or avocado oil (extra virgin)
- ½ white or yellow onion, diced
- 3 celery ribs, diced (about 1 cup)
- 1 tablespoon garlic, minced
- 8 cups chicken stock or broth
Vegetables
- 10 ounces frozen mixed vegetables (carrot, green bean, and corn mix)
- ½ medium cabbage, chopped (about 4 cups)
- 15 ounces canned diced tomatoes (preferably fire roasted)
Protein & Seasonings
- 1½ pounds chicken breasts or thighs (boneless and skinless)
- 2 teaspoons Italian seasoning blend
- 2 teaspoons salt
- 1 teaspoon black pepper
Instructions
- Prepare the vegetables: Heat the olive or avocado oil in a large pot over medium heat. Add the diced onion and celery ribs, cooking until they are soft and fragrant, about 3-5 minutes. Add the minced garlic and cook for an additional minute, stirring frequently to prevent burning.
- Add the vegetables and seasoning: Stir in the frozen mixed vegetables, chopped cabbage, and canned diced tomatoes. Sprinkle the Italian seasoning blend, salt, and black pepper evenly over the mixture. Cook for 2-3 minutes to allow the flavors to combine.
- Add chicken and broth: Place the boneless, skinless chicken breasts or thighs into the pot. Pour in the 8 cups of chicken stock or broth to cover the ingredients. Increase the heat to bring the soup to a gentle boil.
- Simmer the soup: Once boiling, reduce the heat to low, cover the pot, and let the soup simmer for about 20 minutes or until the chicken is fully cooked and vegetables are tender.
- Shred the chicken: Remove the cooked chicken pieces from the pot and shred them using two forks. Return the shredded chicken back to the soup and stir well to combine all ingredients evenly.
- Final taste and serve: Taste the soup and adjust salt or seasoning if necessary. Serve hot and enjoy this wholesome and delicious chicken vegetable soup as a comforting meal.
Notes
- Use chicken thighs if you prefer juicier meat; breasts work well for a leaner option.
- This soup can be made vegan by replacing chicken and chicken broth with vegetable broth and adding more beans or tofu.
- Feel free to swap frozen mixed vegetables for fresh ones depending on seasonality and preference.
- To make a thicker soup, simmer uncovered for the last 5 minutes or mash some cooked vegetables.
- Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
