This wholesome vegetable soup with chicken is loaded with goodness! It is super delicious and so satisfying. A perfect week day meal for the entire family.
Who can resist this delicious soup on those cooler days when all you want is a bowl of comfort! This soup is is loaded with fresh and frozen vegetables, shredded roasted chicken and if you feel like some carbs, add some rice, noodles or enjoy it with crusty bread.
When you are trying to get your kids to eat their vegetables, this soup is ideal when ultimately you can add your favourite vegetables that you know you kids would eat, then simply add shredded chicken breasts or thighs and your favourite noodles. It’s a win-win when everyone in the family is slurping back this delicious soup and asking for more!
WHAT VEGETABLES DO YOU NEED FOR THIS SOUP RECIPE
- ONIONS
- GARLIC
- CARROTS
- CELERY
- CAN ROASTED DICED TOMATOES
- PEAS, FROZEN OR FRESH
- COLOURED PEPPER, RED, ORANGE OR YELLOW
- BABY SPINACH
WHAT HERBS WILL YOU NEED FOR THIS RECIPE
- DRIED THYME
- DRIED OREGANO
- FRESH PARSLEY
HOW TO MAKE THIS DELICIOUS CHICKEN VEGETABLE SOUP
Use a large pot or Dutch oven and heat olive oil over medium and sauté onion for about 3 minutes until tender and add garlic, sauté for 30 seconds, long enough for the aroma to release. Stir in celery, carrots, peppers, thyme and oregano, cook for 3-5 minutes until the vegetables start to soften.
Stir in roasted diced tomatoes, chicken/vegetable stock, salt and pepper. Cover with lid and bring to a boil, then reduce heat. Simmer for about 20 minutes with the lid partially on until the vegetables are tender.
Shred the chicken with two forks then add to the soup along with frozen peas, baby spinach and 2 tablespoons of parsley, increase heat to a low boil, then reduce to simmer for 5 minutes. Adjust the seasonings at this time.
This soup is ideal for any leftover chicken breast or thighs. I added chicken breast from a roasted chicken I made on a Sunday afternoon. The days ahead were forecasting for rainy and cold which was a perfect time to make this delicious healthy soup. Simply shred the cooked chicken with 2 forks and I added 2 cups to this soup and it could easily take another 1/2 cup or more.
The beauty of this soup is the ability to substitute with your favourite vegetables, however, to create the same flavours, I would recommend to add the same amount of onion, garlic, herbs, seasoning, chicken/vegetable stock and roasted diced tomatoes.
This delicious soup has a clean broth with chucks of vegetables and shredded chicken. I have served this soup with rice and noodles or simply enjoy it with crusty bread or grilled cheese sandwiches.
STORE this soup in the refrigerator for up to 4 days in a container with a sealed lid. Freeze soup in a similar container that is suitable for the freezer and up to 3 months. Thaw in the refrigerator before warming.
FAQ FOR THIS RECIPE
Can I make this soup with a creamy? Yes you can, add 1/2 cup of 10% cream to the soup at the end of cooking with the peas, spinach and chicken.
What vegetables can I use to substitute for this recipe? The options are pretty much open, such as cauliflower, kale, corn, zucchini or beans.
Can I substitute chicken for other proteins? Absolutely, shredded turkey, ground beef or beans or lentils would increase the protein to this soup.
MORE DELICIOUS SOUP RECIPES TO TRY
- HEARTY VEGETABLE POTATO SOUP
- HEALTHY VEGETABLE ORZO SOUP
- HUNGARIAN STRING BEAN DILL SOUP
- HUNGARIAN CHICKEN SOUP
Healthy Chicken Vegetable Soup
Equipment
- 1 large pot or Dutch oven
Ingredients
- 2 tbsp extra virgin olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 celery stalks with leafs, diced
- 2 carrots, sliced
- 1 small orange/red sweet pepper, roughly diced
- 1 tsp thyme
- ½ tsp oregano
- 1-15 oz can roasted diced tomatoes
- 5 cups chicken/vegetable stock
- 1 tsp salt
- ½ tsp pepper
- 2 cups shredded roasted chicken breast (or 2 cooked chicken breasts or 4 chicken thighs)
- ½ cup frozen peas
- 2-3 handfuls organic baby spinach
- 4 tbsp fresh parsley
Instructions
- In a Dutch oven or large pot, heat olive oil over medium and sauté onion for about 3 minutes until tender and add garlic, sauté for 30 seconds. Stir in celery, carrots, peppers, thyme and oregano, cook for 3-5 minutes until the vegetables start to soften.
- Stir in roasted diced tomatoes, chicken/vegetable stock, salt and pepper. Cover with lid and bring to a boil, then reduce heat. Simmer for about 20 minutes with the lid partially on until the vegetables are tender.
- Shred the chicken with two forks then add to the soup along with frozen peas, baby spinach and 2 tablespoons of parsley, increase heat to a low boil, then simmer for 5 minutes. Adjust the seasonings at this time.
- Ladle into bowls and garnish with the remaining parsley.
- Serve with noodles, rice or crusty bread.
