Ingredients

2 tbsp Olive Oil

2 large Carrots

sliced or cut into half moons depending on size; ~1 cup

1 small Yellow Onion

diced; ~1 cup

3 stalks Celery

sliced; ~1 cup

2 medium Yukon Gold Potatoes

3 cloves Garlic

minced

1 lb Boneless Skinless Chicken Breasts

or boneless skinless chicken thighs

4 cups Chicken Broth

reduced sodium

2 14.5-oz cans Diced Tomatoes

with liquid

1 tsp Sea Salt

0.5 tsp Black Pepper

1 cup Green Beans

diced into 1-inch pieces

1 cup Peas

optional

Chicken Vegetable Soup (Easy Recipe)

Wholesome Yum - Easy healthy recipes. 10 ingredients or less. (Maya Krampf)

Serves	Prep	Cook	Total	Shares
6	15 min	25 min	40 min	4

My easy chicken vegetable soup recipe has tender chicken and veggies in flavorful broth. Your family will love this comforting, healthy dish!

soup

Save this recipe to your personal collection, manage your grocery lists and access the step-by-step cooking assistant with the TastyBites app.

Equipment

Large pot or Dutch oven

Instructions

In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the carrots, onions, celery, and potatoes. Sauté for 6-7 minutes, until the vegetables start to soften.

Add the garlic and sauté for 30 seconds, until fragrant.

Add the chicken, chicken broth, diced tomatoes, salt, and pepper. Bring the soup to a boil, then reduce heat to medium and simmer for 12-15 minutes, until the potatoes are tender and the chicken reaches an internal temperature of 165 degrees F (74 degrees C).

Remove the chicken and shred it using two forks. Add it back into the pot.

Add the green beans and peas. Cook for an additional 5 minutes, until the beans bright green and tender. You can adjust the time depending on how soft you want them, but be careful not to overcook. If needed, add more salt and pepper to your taste.