Preview
One Pot Chicken Veggie Soup
10 min
Prep Time40 min
Cook Time50 min
Total TimeA quick and easy one pot chicken vegetable soup. Full of tender chicken and hearty vegetables in a savory tomato broth. Feel free to double up the recipe so you have a big batch that can last a few meals too!
Ingredients (2-4 servings)
MetricImperial
1 onion
2 carrots
2 celery sticks
2 zucchinis
1L low-sodium vegetable stock
400g tinned tomatoes
1 chicken breast
2 tbsp Italian herbs
2 tbsp tomato paste
1 tbsp olive oil
-Salt, to taste
-Pepper, to taste
- Finely dice onion and medium dice carrots, celery, zucchini and chicken breast.
- In a large soup pot, heat up 1 tbsp olive oil over medium heat. Add onion, carrot and celery, and saute until fragrant.
- Add the rest of the ingredients except for chicken, and bring mixture to a boil. Cover and let simmer for 30 minutes. Stir occasionally.
- This is an optional step if you want a thicker soup. Using an immersion blender, blend up a little bit of the vegetables in the pot to give your soup a heartier texture. If you don't have an immersion blender, you can just scoop out about 1 cup of the vegetables and transfer to a blender to blend until smooth, then transfer back to the pot.
- After 30 minutes, add chicken and let simmer for 10 more minutes.
- Taste and season with more salt and pepper if needed. Enjoy!
Notes
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- You can use chicken stock instead of vegetable stock for a richer chicken flavor. Be sure to use low sodium stock if possible.
- Feel free to replace or add any vegetables of your choice! I recommend not to skip onion, celery and carrot though. Corn, green peas, potato, pumpkin or kale would be great in this soup too.
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