Chicken Vegetable Soup

overhead image of pot of soup with wooden spoon stuck in

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

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Servings servings

Calories 316cal

Author Ashley Fehr

Ingredients

2 tablespoons oil
3/4 lb Little Potatoes (about 12 potatoes)
1/2 medium onion finely diced
2 ribs celery finely chopped
2 large carrots peeled and finely chopped
1 teaspoon minced garlic
1 teaspoon Italian seasoning
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
3 cups low sodium chicken broth
14 oz canned diced tomatoes (1 398ml can or about 1 cup)
2 cups cooked, chopped chicken
1 cup chopped 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.
Stir in spinach and serve.

Video

Nutrition