Description
This Healthy Homemade Chicken Vegetable Soup is a cozy, nutrient-packed classic that’s full of fresh flavors and hearty goodness. Made with tender chicken, vibrant veggies, and a rich broth, it’s the perfect balance of comfort and nourishment. Whether you’re fighting off a cold or just craving something warm and satisfying, this soup will quickly become a go-to recipe in your kitchen.
Ingredients
Scale
- 1½ tablespoons olive or avocado oil, extra virgin
- ½ white or yellow onion, diced
- 3 celery ribs, diced (about 1 cup)
- 1 tablespoon garlic, minced
- 8 cups chicken stock or broth
- 1½ pounds chicken breasts or thighs, boneless and skinless
- 10 ounces frozen mixed vegetables (carrot, green bean, and corn mix; 10 or 12 ounces work)
- ½ medium cabbage, chopped (about 4 cups)
- 15 ounces canned diced tomatoes (fire roasted preferred)
- 2 teaspoons Italian seasoning blend
- 2 teaspoons salt
- 1 teaspoon black pepper
Instructions
- Heat the olive or avocado oil in a large soup pot or Dutch oven over medium heat.
- Add the onion and celery, cooking for 3–4 minutes until softened.
- Stir in the garlic and cook for 1 minute until fragrant.
- Pour in the chicken stock or broth and add the chicken breasts or thighs.
- Stir in the mixed vegetables, cabbage, diced tomatoes, Italian seasoning, salt, and black pepper.
- Bring the soup to a boil, then reduce heat to low. Cover and simmer for 25–30 minutes, until the chicken is fully cooked and tender.
- Remove the chicken, shred it with two forks, and return it to the pot.
- Stir well, taste, and adjust seasoning as needed.
- Serve hot with fresh herbs or a squeeze of lemon for brightness, if desired.
Notes
- Make it heartier: Add cooked rice, quinoa, or pasta to the soup.
- Low-carb option: Skip the corn mix and swap with extra green beans, zucchini, or spinach.
- Meal prep friendly: Stores well in the fridge for up to 4 days or freezer for up to 3 months.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 210
- Sugar: 6g
- Sodium: 860mg
- Fat: 7g
- Saturated Fat: 1.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 55mg