30-Minute Chicken Vegetable Soup
A hearty, flavorful chicken vegetable soup perfect for quick weeknight dinners, featuring tender chicken, fresh vegetables, and aromatic herbs in a comforting broth.
Ingredients
- 1 (49 1/2 oz.) can chicken broth ⓘ
- 2/3 cup water ⓘ
- 4 medium potatoes, cubed ⓘ
- 1 lb. boneless, skinless chicken breast, cut into 3/4-inch pieces ⓘ
- 1 large carrot, sliced ⓘ
- 1 large rib celery, sliced ⓘ
- 1 cup fresh mushrooms, sliced ⓘ
- 1 (8 oz.) can stewed tomatoes ⓘ
- 1 small onion, sliced ⓘ
- 2 Tbsp. parsley ⓘ
- 1 tsp. thyme ⓘ
Instructions
- Combine chicken broth and water in a 3 to 4-quart saucepan.
- Cover and bring to a boil.
- Add cubed potatoes; cover and cook for 5 minutes.
- Add chicken pieces, sliced carrot, and sliced celery; cover and cook for 10 minutes.
- Add sliced mushrooms, stewed tomatoes, sliced onion, parsley, and thyme.
- Reduce heat, cover, and simmer for 5 minutes or until vegetables and chicken are tender.
Tips & Substitutions
For added depth of flavor, consider sautéing the onions and celery in a bit of olive oil before adding the broth. If you want to substitute ingredients, sweet potatoes can replace regular potatoes, and you can use rotisserie chicken for even quicker prep. Fresh herbs can enhance the dish, so feel free to add basil or oregano alongside the thyme.
Serving Suggestions
This hearty chicken vegetable soup is perfect on its own but pairs beautifully with Tangy Cabbage Slaw for a refreshing crunch. Serve with crusty bread or a side salad for a complete meal. For a more filling option, consider serving it alongside Country Style Chicken Pie. Top each bowl with a sprinkle of fresh parsley for a pop of color.
Storage & Reheating
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stove over medium heat, stirring occasionally until heated through. For longer storage, you can freeze the soup for up to 3 months; just make sure to leave out any potatoes, as they can become mushy when thawed.
Nutrition & Diet Analysis (per serving)
Each serving of 30-Minute Chicken Vegetable Soup contains roughly 575 calories, with 19g protein, 86g carbohydrates, and 22g fat. It is an excellent source of vitamin C (173% of the Daily Value), iron (146% of the Daily Value), and dietary fiber (82% of the Daily Value). Note that it is relatively high in sodium, at 828mg per serving (36% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen vegetables in this soup?
Yes, frozen vegetables can be a convenient alternative. Just add them towards the end of cooking to prevent overcooking. Be mindful that frozen vegetables may release extra water, so you might want to reduce the amount of broth slightly.
How can I make this soup spicier?
To add some heat, consider including a pinch of red pepper flakes or a dash of hot sauce when adding the other ingredients. You can also toss in some diced jalapeños or a sprinkle of cayenne pepper for an extra kick.
Can I make this soup ahead of time?
Absolutely! This soup actually tastes better the next day as the flavors meld together. Just make sure to store it in the fridge after cooling down. Reheat it gently on the stove before serving to ensure it remains delicious and comforting.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).