Servings: 6 persons
Prep time: 20 minutes
Cook time: 35 minutes
Total time: 55 minutes
Ingredients
- 1 tablespoon Butter
- 1/2 cup Onion finely diced
- 2 Carrots peeled, halved lengthwise, and sliced
- 2 stalks of Celery thinly sliced
- 2 teaspoons Minced garlic
- 3 cups Cooked chicken shredded or cubed
- Salt and pepper to taste
- 15-ounce can of Diced tomatoes do not drain
- 8-ounce can of Tomato sauce
- 1 teaspoon Italian seasoning
- 6 cups Chicken broth
- 1 large Russet potato peeled and cut into 1/2-inch cubes
- 1/2 cup Frozen corn
- 1/2 cup Diced green beans fresh or frozen
- 2 tablespoons Chopped fresh parsley
Instructions
- Melt the butter in a large pot over medium-high heat. Add the onion, carrots, and celery to the pot.
- Cook for 5-6 minutes or until softened. Add the garlic and cook for 30 seconds more. Season with salt and pepper to taste.
- Add the chicken, tomatoes, tomato sauce, Italian seasoning, chicken broth, and potato to the pot; bring to a simmer.
- Cook for 20-25 minutes or until potatoes are tender. Taste and add salt and pepper as desired.
- Stir in the corn and green beans and cook for 5 minutes more. Sprinkle with parsley and serve.
Other High-Protein Chicken Recipes
Nutrition Facts
Calories: 284kcal
Carbohydrates: 24g
Protein: 21g
Fat: 12g
Saturated Fat: 3g
Cholesterol: 58mg
Sodium: 762mg
Potassium: 1010mg
Fiber: 3g
Sugar: 5g
Vitamin A: 3820IU
Vitamin C: 32.8mg
Calcium: 78mg
Iron: 3.2mg
Nutrition Disclaimer: We are not certified nutritionists. Nutritional facts are an estimate and are provided as a courtesy. They are generated by an online API that recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.
How to Store the High-Protein Chicken and Vegetable Soup
To store, allow the soup to cool completely before transferring it to an airtight container and placing it in the fridge. Reheat on the stovetop over medium-low heat or in the microwave, occasionally stirring until heated through. Add a splash of water or broth to thin the soup if it’s too thick. Chicken vegetable soup will last in the fridge for up to four days when stored properly. After that, it’s best to discard it.