Healthy Chicken Vegetable Soup

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This wholesome delicious soup is loaded with healthy vegetables and shredded roasted chicken making this a very satisfying soup for those cool days.

Prep Time15

Cook Time40

Total Time55

Course: Soup

Servings:

Calories: 862kcal

Author: Rose

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

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.