Chicken Vegetable Soup Recipe
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Foolproof Living · by Aysegul Sanford★ 5.0 (3)

Chicken Vegetable Soup Recipe

NUTRITION · PER SERVING55M COOK
CAL 21%·PRO 63%
CARBS 36G35% OF CAL
7G FIBER0G ADDED0G INTRINSIC15G OTHER15G TOTAL SUGAR
FAT 17G38% OF CAL
3G SAT14G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A hearty one-pot chicken and vegetable soup loaded with tomatoes, potatoes, and greens. Easy to customize and ready in under an hour.

mainamericansoupchickendairy freegluten free
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Nutrition & ingredients

Ingredients

serves 6
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 1 teaspoon paprika
  • 1 ½ pounds boneless skinless chicken thighs or breasts
  • 1 tablespoons vegetable oil
  • 1 tablespoon vegetable oil
  • 1 medium size onion (chopped)
  • 2 stalks of carrots (cut in small pieces (~½ cup))
  • 2 stalks celery (cut in small pieces (~½ cup))
  • 1 small bell pepper (cut into chunks (~¼ cup))
  • 1 teaspoon ground cumin
  • 2 cloves garlic (minced)
  • 2 medium sized Yukon gold potatoes (cut into 1 inch cubes)
  • 1 cup green beans (ends removed cut into 1-2 inch pieces)
  • 1 28 oz can of diced tomatoes
  • 1 14 oz can of tomato sauce
  • 4 cups chicken stock
  • 2 cups water
  • 1 cup green peas
  • 1 cup corn (fresh, frozen and canned would all work)
  • 2 cups kale leaves (ribs removed)
PREP
15M
SODIUM
1102MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.