Healthy Chicken Vegetable Soup
This homemade chicken vegetable soup is an easy recipe that's loaded with veggies and tender chicken. It's a great option for meal prep and fast enough to make any night of the week!
Servings: 8 servings
Ingredients
- 1½ tablespoons olive or avocado oil extra virgin
- ½ white or yellow onion diced
- 3 celery ribs diced, about one cup
- 1 tablespoon garlic minced
- 8 cups chicken stock or broth
- 1½ pounds chicken breasts or thighs boneless and skinless
- 10 ounces frozen mixed vegetables carrot, green bean, and corn mix, 10 or 12 ounces both work depending on what is available at your grocery store
- ½ medium cabbage chopped, four cups
- 15 ounces canned diced tomatoes I prefer fire roasted
- 2 teaspoons italian seasoning blend
- 2 teaspoons salt
- 1 teaspoon black pepper
Instructions
- Add oil, onion, and celery to a soup pot. Sauté on medium high heat, stirring frequently, until onion is tender. Then add minced garlic and sauté until golden in color, about one minute.
- Add the chicken stock and bring to a quick boil.
- Reduce heat to simmer, medium or medium low heat. Add the chicken breasts, mixed vegetables, chopped cabbage, canned diced tomatoes, italian seasoning, salt, and pepper to the pot. Simmer for 20 minutes, until chicken is cooked through.
- Carefully remove the chicken breasts from the pot. Shred or chop. Add the chicken back to the soup and stir. Taste and add extra salt or pepper if you like. Ladle into bowls and top with fresh chopped parsley (optional).
Nutrition
Calories: 259kcal | Carbohydrates: 20g | Protein: 27g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 62mg | Sodium: 1128mg | Potassium: 866mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1967IU | Vitamin C: 32mg | Calcium: 73mg | Iron: 2mg