Old Fashioned Chicken Vegetable Soup
Chicken Vegetable Soup, an old fashioned classic soup recipe, is full of chicken, broth, and super hearty fresh vegetables. Put homemade soup on your recipe list!
Servings: 10 servings
Calories: 107kcal
Equipment
- Dutch Oven
Ingredients
- 2 tbsp vegetable oil
- 1 lb chicken breast uncooked and cubed
- 6 cups chicken broth
Vegetables
- ½ cup chopped onion
- ½ cup chopped celery
- 2 cups sliced fresh mushrooms
- 2 Russet potatoes peeled and diced
- 12 oz. frozen peas, carrots, beans and corn mix
- 14.5 diced tomatoes
Seasonings
- 1 tsp. dried oregano
- 1 tsp. poultry seasoning
- 1 tsp. garlic powder
- 1 tsp. salt
- ½ tsp. black pepper
Instructions
- Add cooking oil, diced onion, diced celery, and cubed chicken pieces to a large stock pot.
- Heat chicken and vegetable mixture over medium heat, frequently stirring until chicken is no longer pink and cooked on all sides, and onion and celery are tender.
- Add a bag of frozen vegetables, sliced mushrooms, a can of tomatoes, diced potatoes, and chicken broth to the soup pot and mix well.
- Add spices and seasonings and mix well.
- Heat chicken vegetable soup ingredients over high heat, occasionally stirring until boiling. Reduce heat to low and cover pot.
- Simmer soup for 20 minutes or until potatoes are soft. Serve immediately.
Notes
make it a creamy soup
Creamy soup is super typical, and people love it. To get a creamier soup, remove some broth and place it in a food processor with 4 oz. of softened cream cheese.
Blend and dump back into vegetable soup. You get savory veggies, chicken, and creamy cream cheese flavors.
Add drained and rinsed white beans to the soup pot for more protein.
Nutrition
Serving: 1cup | Calories: 107kcal | Carbohydrates: 11g | Protein: 12g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.4g | Trans Fat: 0.01g | Cholesterol: 32mg | Sodium: 775mg | Potassium: 478mg | Fiber: 1g | Sugar: 2g | Vitamin A: 64IU | Vitamin C: 4mg | Calcium: 33mg | Iron: 1mg