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Top-down view of a pot of hearty chicken vegetable soup with shredded chicken, peas, corn, carrots, green beans, and tomatoes, stirred with a wooden spoon and surrounded by crackers, herbs, and garlic on a wooden surface.
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Chicken Vegetable Soup

This Chicken Vegetable Soup recipe is built around shredded chicken, canned white beans, and a bag of frozen mixed vegetables simmered in a light tomato and chicken broth. Everything cooks together in one pot in about 35 minutes, so you can get dinner on the table quickly without a lot of work or cleanup.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Dinner
Cuisine: American
Keyword: chicken vegetable soup
Servings: 8 servings
Calories: 304kcal

Ingredients

  • 1 teaspoon avocado oil
  • ½ cup diced onion
  • 2 garlic cloves minced
  • 32 ounces low-sodium chicken stock
  • 2 (15-ounce) cans Northern beans
  • 1 (14.5-ounce) can low-sodium diced tomatoes
  • 1 (14.5-ounce) can crushed tomatoes
  • 12-16 ounces frozen vegetables
  • 1 Tablespoon dried parsley
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • 1 teaspoon coarse Kosher salt
  • ½ teaspoon black pepper
  • 1 pound cooked shredded chicken

Instructions

  • Sauté Aromatics: In a large pot over medium heat, heat 1 teaspoon avocado oil and cook ½ cup diced onion for about 4 minutes, until soft and translucent. Add 2 garlic cloves (minced) and stir for 1 additional minute.
  • Add Base: Pour in 32 ounces low-sodium chicken stock, 2 (15-ounce) cans Northern beans, 1 (14.5-ounce) can low-sodium diced tomatoes, 1 (14.5-ounce) can crushed tomatoes, 12-16 ounces frozen vegetables, 1 Tablespoon dried parsley, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon dried rosemary, 1 teaspoon dried thyme, 1 teaspoon coarse Kosher salt, and ½ teaspoon black pepper. Stir everything together. Hold off on adding the chicken for now.
  • Simmer: Bring soup to a gentle boil, then lower heat and let simmer for 15 minutes so the flavors can come together.
  • Add Chicken: Stir in 1 pound cooked shredded chicken and let soup simmer a few more minutes until chicken is heated through.
  • Serve: Taste and adjust seasoning, if needed, then ladle into bowls and serve.

Notes

Refrigerator Storage: Store leftovers in the fridge for up to 3 days. Reheat on the stove or in the microwave until warmed through.
Freezer Storage: Let it cool completely, then store soup in airtight containers for up to 3 months. Thaw overnight in the fridge before reheating on the stove or in the microwave.

Nutrition

Serving: 2cups | Calories: 304kcal | Carbohydrates: 37g | Protein: 28g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 43mg | Sodium: 533mg | Potassium: 1014mg | Fiber: 11g | Sugar: 4g | Vitamin A: 2365IU | Vitamin C: 17mg | Calcium: 139mg | Iron: 5mg