This Chicken Vegetable Soup is a healthy dinner made in one pot! Includes tips for making your own chicken stock plus using leftover chicken and vegetables.
Course Main Course, Soup
Cuisine American
Keyword chicken vegetable soup
Prep Time 10minutes
Cook Time 25minutes
Total Time 35minutes
Servings 4servings
Calories 316cal
Author Ashley Fehr
Ingredients
2tablespoonsoil
3/4lbLittle Potatoes(about 12 potatoes)
1/2medium onionfinely diced
2ribsceleryfinely chopped
2large carrotspeeled and finely chopped
1teaspoonminced garlic
1teaspoonItalian seasoning
1teaspoonsalt
1/4teaspoonblack pepper
1bay leaf
3cupslow sodium chicken broth
14ozcanned diced tomatoes(1 398ml can or about 1 cup)
2cupscooked, chopped chicken
1cupchopped fresh spinach
Instructions
Cut Little potatoes into 1 cm cubes.
Add oil to a large dutch oven or soup pot (about 4-5 quarts) and warm over medium-high heat.
Add potatoes, onion, celery and carrots. Cook and stir for 5-6 minutes, until onion has softened.
Stir in garlic, Italian seasoning, salt and pepper. Cook 1 minute.
Add chicken broth, tomatoes and chicken. Stir and bring to a simmer over high heat. Reduce to medium-low, cover and simmer until vegetables are tender, about 15 minutes.