Main Dishesbluejeanchef5.0
Chicken Vegetable Soup
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.
👥 8 Servings⏱️ Prep & Cook: 1h 15m⏳ Prep: 30 min🔥 Cook: 45 min👤 Meredith📖 bluejeanchef
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pot
- dutch oven
- oven
- cutting board
📝 Preparation Steps
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.
onion, (small diced)1carrots, (small diced)3herbs de Provence1 tablespoonsalt1 teaspoontomato paste2 tablespoons
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.
chicken stock8 cups
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.
medium zucchini, (small diced)1turnip, (peeled and small diced)1
4
Season to taste with salt and freshly ground black pepper and add the fresh parsley just before serving.
salt1 teaspoonFreshly ground black pepperchopped fresh parsley2 tablespoons
Nutrition Facts
calories
422 kcal
fat Content
10 g
serving Size
1 of 8 servings
fiber Content
5 g
sugar Content
12 g
sodium Content
980 mg
protein Content
35 g
trans Fat Content
1 g
cholesterol Content
115 mg
carbohydrate Content
47 g
saturated Fat Content
2 g
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