Chicken Vegetable Soup
10 min
Prep Time
25 min
Cook Time
35 min
Total Time
4
Servings
Ingredients
- 1 onion, diced
- 2 tablespoons butter
- 2 potatoes, peeled and cut into ½-inch cubes
- 1 tablespoon all-purpose flour
- 4 cups chicken broth
- 14.5 ounces canned diced tomatoes with juice (1 can)
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- 2 cups frozen mixed vegetables, thawed
- 2 cups cooked chopped chicken
- 2 teaspoons chopped fresh parsley
- Salt and pepper, to taste
Instructions
- Cook the onion in butter over medium heat until it starts to soften, about 3 minutes.
- Add the potatoes and cook another 3–4 minutes. Stir in the flour and cook 1 minute more.
- Add the broth, tomatoes, basil, and oregano. Simmer 12 minutes, or until the potatoes are softened.
- Stir in the vegetables and chicken. Simmer 5 minutes more.
- Taste and season with salt and pepper. Garnish with parsley and serve.
Notes
- This uses cooked chicken. Rotisserie chicken works well — add it near the end so it doesn’t dry out.
- If using fresh vegetables instead of frozen, add them with the broth so they have time to cook through.
- If you add pasta or rice, put it in each bowl instead of the pot if you’ll have leftovers, so it doesn’t get soggy.
- Leftovers keep 3–4 days in the fridge or freeze in an airtight container.