Vegetable Chicken Soup
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A comforting chicken and vegetable soup built on a well-seasoned broth. Loaded with carrots, celery, potatoes, and green beans with fresh herbs, it's hearty and nourishing. Great for weeknight dinners or meal prep.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 2 tablespoon olive oil, (divided)
- 1 pound boneless skinless chicken thighs, (patted dry OR 3 cups rotisserie chicken)
- salt and pepper
- 1 onion, (diced)
- 1 cup peeled and sliced carrots 1/4-inch thick
- 1 cup sliced celery 3/8-inch thick
- 4-6 garlic cloves, (minced)
- pinch red pepper flakes
- 1 pound Yukon gold potatoes, (1/2-inch cubes)
- 7 cups low sodium chicken broth
- 1 14 oz. can fire roasted diced tomatoes with juices
- 2 teaspoons chicken bouillon
- 1 tsp EACH dried parsley, dried oregano
- 1/2 tsp EACH dried basil, dried thyme, mustard powder, paprika
- 1/4 teaspoon pepper
- 1 bay leaf
- 5 oz. (1 heaping cup) green beans, (trimmed, chopped into 1-inch pieces)
- 1 cup fresh, frozen or canned (drained) sweet corn
- 1/4 cup freshly shredded Parmesan ((optional))
- freshy parsley (optional), (for garnish)
At a glance
PER SERVING · TIME 60M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 40m
- Sodium
- 924mg
- 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
- 803mg
- Calcium
- 52mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 924MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.