Chicken Vegetable Soup

We made it through quite a year & now I'm ready for a new start! I stocked up my pantry with some healthy ingredients including chicken breast and vegetables... and it's the perfect time to detox a bit from the holidays. I found that soup is a good way to reset my body after all the indulgent food I enjoyed over the holiday months. This soup is full of good, clean foods and the flavor develops even more the next day! 

Chicken Vegetable Soup


Serves: 5-6

Prep Time: 15 minutes

Cook Time: 35-40 minutes



2 tablespoons olive oil

1 cup yellow onion, finely diced

2 stalks (1 cup) celery, sliced

2 large (1 cup) carrots, cleaned and sliced

2 cloves garlic, smashed and minced

2 teaspoons dried Italian seasoning

Salt and pepper to taste

4 cups chicken, cooked, diced or shredded into large pieces

1 can (14.5 oz) diced tomatoes

1 can (14.5 oz) stewed tomatoes

2 cups potatoes, peeled and diced

½ cup frozen green beans

½ cup frozen corn

1 cup mushrooms, cleaned and sliced

8 cups chicken stock

2 tablespoons fresh parsley, chopped



Heat oil in Dutch oven or large pot

Add onions, celery and carrots and cook until softened, about 5-6 minutes

Add garlic and cook for 30 seconds

Season with Italian seasoning, salt and pepper to taste

Stir in chicken, tomatoes, potatoes, and mushrooms

Pour in chicken stock and stir until well combined

Bring to boil, then reduce heat and simmer 20-25 minutes or until all vegetables are tender

Stir in green beans and corn; Continue cooking for 5 minutes

Sprinkle with chopped parsley and serve immediately

Store leftovers in refrigerator in airtight container

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