Kitchen notes · a little help before you start
Chicken Vegetable Soup
Chicken and vegetables make a generous bowl here, with a tomato broth that welcomes another spoonful. Tender potato gives the soup a little heft, while corn adds sweetness near the end. Ladle it out with a scattering of parsley and settle in for dinner.
- Prep
- 20 min
- Cook
- 35 min
- Total
- 55 min
- Original yield
- Serves 6
- Ingredients
- 16 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Chicken
- Cuisine
- American
- Preparation & total time
- Prep: 16–30 minutes · Total: 31–60 minutes
- Dish type
- Soups · Soups & stews
A few quick notes
1. Soften the first vegetables
Cook the onion, carrot and celery in butter before giving the garlic its brief turn.
2. Check a potato piece
The potatoes should be tender before the corn and green beans join the soup.
3. Taste before the last additions
Check the seasoning after the potatoes cook and add salt and pepper as desired.
Get to know the ingredients
Chicken already cooked
Use cooked chicken, shredded or cubed, when adding it to the tomato and broth mixture.
Keep the tomato juices
The diced tomatoes are undrained; add their juices to the pot along with the tomato sauce.
Small potato cubes
Peel the Russet and cut it into the half-inch cubes specified before adding it to the broth.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 6. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 5 steps completeMake room for Chicken Vegetable Soup
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Finish with green beans and corn
Cook the corn and beans in the soup for the final stage, then scatter parsley over it and serve.
A little more help as you go
Slice the celery thinly
Thin celery slices go into the butter with the finely diced onion and prepared carrots.
Simmer after adding broth
Bring the chicken, tomato mixture and potato to a simmer before their longer cooking stage.
A few questions you might have
Can I use frozen green beans?
Fresh or frozen diced green beans are listed. Either joins the soup with the frozen corn.
Does garlic go in with the onion?
Wait until the onion, carrot and celery have softened, then add garlic for its shorter cook.
When does Italian seasoning go in?
Add it with the cooked chicken, tomatoes, tomato sauce, broth and potato before bringing the soup to a simmer.
Do I need to thaw the corn?
The corn is listed frozen and stirred in near the end; no separate thawing step is given.
Should the carrots be peeled?
Yes, peel them, halve lengthwise and slice before they go into the pot with onion and celery.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: dinneratthezoo.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
