Chicken Vegetable Soup

5 from 5 votes

This hearty Chicken Vegetable Soup is loaded with chicken and veggies in a tomato broth. It is perfect for the cold winter days, or a nice healthy soup for a weekly meal plan! You will love it!

Prep Time10

Cook Time30

Course: Dinner, Main Course, Meal Plan

Cuisine: American, Soup

Keyword: Chicken Vegetable Soup

Servings: servings

Author: Jennie Duncan

Ingredients

oil or butter
1 cup onion
1 tablespoon minced garlic
3 cups cooked chicken (shredded or diced)
16 oz frozen mixed vegetables
14.5 oz petite diced tomatoes
8 oz tomato sauce
3 cups chicken broth
1 teaspoon parsley (dried)
1 teaspoon oregano (dried)
½ teaspoon thyme (dried)
salt and pepper (to taste)

Instructions

Heat soup pot with oil, butter, or cooking spray. Sauté diced onions for 2-3 minutes until translucent then add in minced garlic to cook for 30 seconds.
To the same pot add in cooked chicken, frozen mixed vegetables, petite diced tomatoes, tomato sauce, and chicken broth. Last add all seasoning and mix (add more or less seasoning to taste).
Bring soup to a boil then reduce heat to low and allow to simmer for 20-25 minutes. Remove from heat than serve and enjoy.

Notes

Tips and FAQ

Can this be made in the slow cooker? Yes! You can add everything except the butter to the slow cooker (the butter is just for sautéing, so it's not needed here). If your chicken is already cooked, add it in with everything else. If you're using raw chicken, add it in whole and shred it once it's cooked through. Cook on low for 5-6 hours or high for 3-4 hours.

Can this soup be frozen? Once cooked allow your soup to cool completely. Place soup in an airtight container and place in the freezer. Allow to that in the fridge and reheat on the stove top or microwave.

How to reheat this soup: Put it back on the stovetop in a pot and reheat at a medium heat until the soup gets to a slow rolling boil/simmer. You can also reheat in the microwave.

Nutrition