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A bowl of chicken vegetable soup with a spoon in it and a red napkin next to the bowl.
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Chicken Vegetable Soup

This chicken vegetable soup is packed with protein and tons of veggies, making it a perfect healthy dinner to enjoy with the whole family!
Course Soup
Cuisine American
Keyword chicken tomato vegetable soup, chicken vegetable soup
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 6 servings
Calories 343kcal
Author Snacking in Sneakers

Ingredients

  • 1 pound boneless skinless chicken breast
  • ¼ tsp salt
  • ¼ tsp black pepper
  • 2 tablespoons olive oil, divided
  • 1 medium yellow onion, diced
  • 3 stalks celery, diced
  • 1 cup diced carrots
  • ½ teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • ¼ tsp crushed red pepper flakes (optional)
  • 2 tablespoons tomato paste
  • 28 oz can of diced fire-roasted tomatoes
  • 2 medium yukon gold potatoes, peeled and chopped into ½-inch cubes
  • 5 cups chicken broth
  • 1 zucchini, chopped in ½-inch pieces
  • 14.5 oz can of sliced canned green beans
  • 15 oz can of corn
  • ½ lemon, juiced

Instructions

  • Heat 1 tablespoon of olive oil in a large stockpot or dutch oven over medium-high heat. Once hot, season both sides of the chicken breasts with salt and freshly cracked black pepper, and add the chicken to the pot. Sear for 3 minutes, flip, and sear for another 3 minutes. Transfer the chicken to a plate for now.
  • Add the remaining 1 tablespoon of olive oil to the pot. Add onions, celery, and carrots. Saute for 3 to 5 minutes.
  • Add the garlic powder, Italian seasoning, crushed red pepper flakes, and tomato paste. Cook, stirring often, for 2 minutes.
  • Add the fire-roasted diced tomatoes, potatoes, and chicken broth to the pot and bring to a boil.
  • Add the chicken to the soup, reduce the heat to a simmer, and cover. Cook for 15 to 20 minutes, or until the internal temperature of the chicken reaches 165ºF. Remove the chicken to a cutting board.
  • Add the zucchini, green beans, and corn. Cook covered for 6-8 minutes over medium-low heat, until the zucchini is tender.
  • Meanwhile, shred the chicken. When the zucchini is tender, add the shredded chicken and lemon juice to the soup. Stir to combine. Serve.

Notes

  • If you prefer, you can use pre-cooked rotisserie chicken. In this case, skip the initial steps cooking the chicken, and simply add the shredded rotisserie chicken at the end.
 
Nutrition analysis (approximate per serving): 343 calories, 9.5 g fat, 2 g saturated fat, 1500 mg sodium, 35.5 g carbohydrate, 8 g fiber, 12 g sugar, 30 g protein, Vitamin D: 0%, Calcium: 6%, Iron: 17%, Potassium: 26%, Magnesium: 16%

Nutrition

Calories: 343kcal