Easy Chicken Vegetable Soup recipe you’ll love! Learn how to make old fashion chicken vegetable soup in the crockpot, instant pot or the stove
CHICKEN VEGETABLE SOUP
– 1 tablespoon olive oil – 1 tablespoon garlic minced – ½ cup onions minced – ½ cup celery minced – 1 cup carrots cut in small coins – 2 cups russet potatoes cut in small cubes – 1 lb chicken breasts – 1 quart chicken broth low/no salt – 14 oz canned petite diced tomatoes – 2 tablespoons tomato paste – 2 bay leaves – ¼ teaspoon dried parsley – ¼ teaspoon dried basil – ¼ teaspoon dried oregano – 1/4 teaspoon pepper – 1 cup frozen corn thawed – 1 cup frozen peas thawed – 1 cup frozen green beans thawed
CHICKEN VEGETABLE SOUP
Sauté onions, garlic, and celery in olive oil for 10 minutes.
CHICKEN VEGETABLE SOUP
Add carrots, potatoes, chicken breasts, chicken broth, tomatoes, and spices and stir to combine. Bring to a boil and reduce to a simmer for 20-25 minutes.
CHICKEN VEGETABLE SOUP
Shred chicken and add back to the pot.
CHICKEN VEGETABLE SOUP
Discard bay leaves. Stir in frozen corn, peas & green beans.