One Pot Chicken Vegetable Soup Recipe
Quick and easy chicken vegetable soup recipe, homemade with simple ingredients in one pot on stovetop. It's healthy, loaded with Italian seasoning, veggies, chicken.
Servings: 6 People
Calories: 243kcal
Ingredients
- 3 tablespoon Olive oil
- 1 Onion Medium size, Finely chopped
- 4 Carrots Medium, Peeled, Roughly chopped
- 3 Celery sticks Roughly chopped
- 1 tablespoon Ginger Finely minced
- 2 tablespoon Garlic Finely minced
- 4 cans Vegetable broth Or chicken broth, Low sodium, 14.5 oz cans
- 2 cans Diced tomatoes 14.5 oz cans
- 3 Potatoes Medium size, Peeled, Cut into 1 inch cubes
- 2 Bay leaves
- ⅓ cup Parsley Fresh, Roughly chopped
- ½ teaspoon Thyme Dried
- 1 teaspoon Oregano Dried
- ½ teaspoon Rosemary Dried
- Salt To taste
- Pepper To taste
- ½ teaspoon Red chili flakes Optional
- ¾ cup Green beans Frozen
- 1 cup Shredded cooked chicken
- ¼ cup Corn Frozen
- ½ cup Peas Frozen
Instructions
- Add oil in a large nonstick pot and heat it over medium high heat. Serve and enjoy!
- Add onions, carrots and celery, ginger, garlic and saute everything until fragrant.
- Add broth, tomatoes, potatoes, bay leaves, parsley, thyme, oregano, rosemary, salt, pepper, red chili (optional).
- Bring to a boil.
- Then, add green beans and reduce heat.
- Cover and cook for about 20 minutes until potatoes become tender.
- Add shredded chicken, corn, peas and cook for about 10 minutes. Enjoy!
Notes
- Read all my tips above.
- Leftovers can be stored in a sealed container in the fridge for up to 2 days.
Nutrition
Calories: 243kcal | Carbohydrates: 33g | Protein: 15g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 29mg | Sodium: 966mg | Potassium: 1091mg | Fiber: 7g | Sugar: 9g | Vitamin A: 8055IU | Vitamin C: 41.4mg | Calcium: 127mg | Iron: 6.1mg