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Easy Chicken Vegetable Soup

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Calories 350
A hearty and flavorful chicken vegetable soup that's quick to prepare and perfect for any day.

Ingredients

oil

  • 1 tbsp olive oil (or any neutral oil like canola)

seasonings

  • black pepper to taste black pepper (to taste)
  • salt to taste salt (to taste)

chicken

  • 1.5 lbs chicken breast (cut into bite-sized pieces, about 1-inch chunks)

vegetables

  • 3/4 cup carrots (diced into 1/2-inch pieces)
  • 1 tsp Worcestershire sauce
  • 1/2 tsp dried basil
  • 1 tsp dried parsley
  • 1/2 tsp dried oregano
  • 7 cups chicken broth (I like Swanson's chicken broth)
  • 3 cloves garlic (freshly minced)
  • 1 tsp hot sauce
  • 1.5 cups frozen mixed vegetables (I prefer Birds Eye mixed vegetables)
  • 1/2 tsp mustard powder (freshly ground preferred for more flavor)
  • 1/4 tsp black pepper
  • 2 tbsp butter (I use Kerrygold unsalted butter for this)
  • 2 celery ribs sliced into 1/4-inch pieces
  • 1 small yellow onion (finely diced, about 1/4-inch pieces)

Instructions 

  • Heat oil in a large pot over medium heat. Add diced onion, celery, and carrots; cook until softened.
  • Add minced garlic, seasonings, and chicken; cook until chicken is browned.
  • Pour in chicken broth, Worcestershire sauce, hot sauce, and mustard powder; bring to a boil.
  • Reduce heat, add frozen vegetables and butter; simmer for 15 minutes.
  • Season with salt and pepper to taste. Serve hot.

Notes

You can customize the vegetables and adjust seasonings to taste.
Calories: 350kcal
Cost: $15
Course: Soup
Cuisine: American
Keyword: Chicken, Vegetables