Old Fashioned Chicken Vegetable Soup
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
Servings: 4 people
Calories: 384kcal
Ingredients
- 1 tablespoon olive oil
- 1 cup diced carrots
- ½ cup minced onion about 1 medium onion
- ½ cup minced celery about 2 celery ribs
- 1 tablespoon minced garlic
- 1 lb boneless, skinless chicken breasts
- 1 quart low sodium chicken broth
- 2 cups cubed russet potatoes cut in ¼ cubes
- 14 oz canned petite diced tomatoes
- 1 cup corn
- 1 cup cut green beans
- 1 cup peas
- 2 tablespoons tomato paste
- 2 bay leaves
- ¼ teaspoon black pepper
- ¼ teaspoon dried basil
- ¼ teaspoon dried oregano
- ¼ teaspoon dried parsley
Instructions
StoveTop Instructions
- In a large pot, heat the olive oil. Sauté carrots, onions, celery and garlic for 10 minutes until translucent.
- Add the chicken breasts, chicken broth, potatoes, diced tomatoes, corn, green beans, peas, tomato paste and dried spices to the pot. Stir to combine.
- Cover the pot and bring to a boil. Once boiling, reduce the soup to a simmer for 20-25 minutes, until the potatoes are fork tender.
- Once the soup has cooked, remove the bay leaves and discard.
- Remove the chicken from the pot. Shred the chicken with two forks (tip: shred chicken using paddle attachment in stand mixer!) Add shredded chicken back to the pot.
- Stir together and enjoy!
Crockpot Instructions:
- In a large pot, heat the olive oil. Sauté carrots, onions, celery and garlic for 10 minutes until translucent. Sautéing veggies isn’t necessary but does help to add more flavor to your soup.
- Add the sautéed veggies, chicken breasts, chicken broth, potatoes, diced tomatoes, corn, green beans, peas, tomato paste and dried spices to the pot. Stir to combine.
- Cover and cook on high for 4-6 hours or low for 6-8 hours.
- Once the soup has cooked, remove the bay leaves and discard.
- Remove the chicken from the pot. Shred the chicken with two forks (tip: shred chicken using paddle attachment in stand mixer!) Add shredded chicken back to the pot.
- Stir together and enjoy!
Instant Pot Instructions:
- Set your instant pot to sauté for 10 minutes. Sauté carrots, onions, celery and garlic for 10 minutes until translucent.
- Add the chicken breasts, chicken broth, potatoes, diced tomatoes, corn, green beans, peas, tomato paste and dried spices to the pot. Stir to combine. Make sure to scrape the bottom of the pot to avoid a burn notice
- Cover and set to sealing, Manual Pressure for 12 minutes. It will take the instant pot about 10 minutes to come to pressure. Once the soup has cooked, quick release the pressure.
- Remove the bay leaves and discard.
- Remove the chicken from the pot. Shred the chicken with two forks (tip: shred chicken using paddle attachment in stand mixer!) Add shredded chicken back to the pot.
- Stir together and enjoy!
Video
Nutrition
Serving: 2cups | Calories: 384kcal | Carbohydrates: 50g | Protein: 33g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 371mg | Potassium: 1674mg | Fiber: 10g | Sugar: 12g | Vitamin A: 6243IU | Vitamin C: 58mg | Calcium: 100mg | Iron: 4mg
