Chicken Vegetable Soup
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty chicken vegetable soup loaded with tender shredded chicken, fresh herbs, and garden vegetables in a savory broth. Comfort food that comes together easily and tastes better each time you make it.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 2 tablespoons olive oil
- 1 cup chopped yellow onion (1 small onion)
- 3 ribs celery (chopped)
- 3 carrots (sliced into ¼-inch thick rounds or half rounds if large)
- ½ pound Yukon gold potatoes (chopped into ½-inch pieces)
- 4 cloves garlic (minced)
- 1 teaspoon chopped fresh rosemary
- 4 cups low sodium chicken broth
- 1 cup chopped green beans (1-inch pieces) (fresh or frozen)
- 14.5 ounces canned diced tomatoes
- ¾ teaspoon salt (or to taste)
- ½ teaspoon dried thyme
- ¼ teaspoon black pepper
- 2 bay leaves
- 1.25 pounds boneless skinless chicken breast
- ¾ cup frozen peas (no need to thaw)
- chopped fresh parsley (optional, for serving)
At a glance
PER SERVING · TIME 65M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 35m
- Sodium
- 648mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 763mg
- Calcium
- 59mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 648MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.