Hearty Vegetable Chicken Soup
A hearty and flavorful vegetable chicken soup featuring tender diced chicken, mixed vegetables, and aromatic herbs, perfect for comforting meals and family gatherings.
Ingredients
Instructions
- Melt margarine in a large pot over medium heat.
- Add diced onion and green pepper; cook until softened, about 5 minutes.
- Stir in chopped parsley flakes and cook for another minute.
- Add chicken stock, canned tomatoes, Veg-All mixed vegetables, bay leaves, salt, and black pepper.
- Bring to a boil, then reduce heat and simmer for 20-25 minutes.
- Add cooked diced chicken and cook for an additional 5 minutes to heat through.
- Serve hot, optionally garnished with fresh herbs or bread.
Tips & Substitutions
For a richer flavor, consider adding a splash of white wine after sautéing the vegetables. If you’re out of margarine, olive oil or butter can work as a substitute. Feel free to customize the vegetables based on what you have on hand, such as adding zucchini or carrots. This soup is also a great way to use leftover rotisserie chicken, making it even quicker to prepare.
Serving Suggestions
Serve this hearty vegetable chicken soup with crusty bread for dipping or a fresh side salad for a complete meal. It pairs beautifully with Cheese N' Vegetable Chowder for a comforting meal. Consider garnishing with fresh herbs like parsley or thyme for added flavor just before serving.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, pour the soup into a pot over medium heat and warm it gently, stirring occasionally until heated through. You can also microwave individual portions in a microwave-safe bowl, covered loosely, for about 2-3 minutes, stirring halfway.
Nutrition & Diet Analysis (per serving)
Each serving of Hearty Vegetable Chicken Soup contains roughly 376 calories, with 9g protein, 44g carbohydrates, and 20g fat. It is an excellent source of vitamin A (79% of the Daily Value), vitamin C (38% of the Daily Value), and dietary fiber (31% of the Daily Value), and a good source of protein and iron. Note that it is relatively high in sodium, at 971mg per serving (42% 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 instead of canned?
Absolutely! Frozen mixed vegetables can be a great substitute and often retain more nutrients. Just add them to the pot with the broth and tomatoes and adjust the cooking time slightly to ensure they’re heated through.
How can I make this soup gluten-free?
To make this soup gluten-free, ensure that your chicken stock and any canned tomatoes do not contain gluten. You can also thicken the soup with cornstarch or gluten-free flour if desired, but it’s not necessary as the ingredients already provide a hearty texture.
Can this soup be made in a slow cooker?
Yes! You can easily adapt this recipe for a slow cooker. Simply add all ingredients except for the cooked chicken and cook on low for 6-8 hours. Add the chicken during the last 30 minutes of cooking to ensure it stays tender.
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).