Chicken Vegetable Soup

Name: Chicken Vegetable Soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 2 large chicken breasts, butterflied; 6 cups chicken stock; 28oz crushed tomatoes; 3 carrots sliced; 2 stalks celery sliced; 2 medium Yukon gold potatoes diced; 1 medium yellow onion diced; 1 medium white onion diced; 1 large bell pepper diced; 1 tbsp garlic minced; 1/2 tablespoon dried thyme; 1 teaspoon basil; 1/2 teaspoon garlic powder; 1/4 teaspoon msg; 1 teaspoon salt; 1 teaspoon pepper; 1/4 teaspoon seasoning salt; 1/8 teaspoon tarragon; A few dashes Tabasco; 1/4 bunch ripped parsley (for serving); 3 tablespoons olive oil

6 steps

Prep:15minCook:35min

Hearty chicken vegetable soup for cold nights and when you’re not feeling your best.

Updated at: Thu, 17 Aug 2023 02:33:44 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories238.9 kcal (12%)

Total Fat10.6 g (15%)

Carbs21.3 g (8%)

Sugars8.6 g (10%)

Protein15.6 g (31%)

Sodium690.7 mg (35%)

Fiber3.7 g (13%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

Heat oil in large, heavy bottom stock pot or Dutch oven over medium high.

Step 2

Once oil is warm add onions, celery, carrots, potatoes, and bell pepper. Sauté around 5 minutes until vegetables begin to soften. Add garlic and sauté a minute more.

Step 3

Add all spice and stir to coat vegetables. Add chicken stock and crushed tomatoes. Stir to incorporate, then add chicken breasts making sure to submerge.

Step 4

Bring soup to a boil then reduce heat to simmer for 20 minutes.

Step 5

After twenty minutes, pull out chicken breasts and make sure they have reached 165°. Shred with two forks and place chicken back in pot. Stir back in.

Step 6

Ladle into bowls and top with parsley. Serve with crusty bread.