This Chicken Vegetable Soup is a nourishing and flavorful meal that’s perfect for any night of the week! It’s packed with lean protein from chicken, a rainbow of colorful vegetables, and a rich, savory broth.
We’re starting with a base of onions, carrots, and celery, which provide essential vitamins, minerals, and antioxidants. Then we’re adding hearty cabbage, tender green beans, and sweet corn for even more nutritional power. The addition of diced tomatoes and tomato paste creates a depth of flavor and provides lycopene, a powerful antioxidant.
This soup is a delicious and satisfying way to warm up on a chilly day while nourishing your body with wholesome ingredients.
Makes 6 servings.
Ingredients
1 tablespoon olive oil
1 medium onion, diced
2 cups (256 grams) cubed carrots
2 cups (202 grams) sliced celery sticks
2 teaspoons minced garlic
1 teaspoon salt
1 teaspoon black pepper
1 (14-ounce/411-gram) can diced tomatoes
1 (8-ounce/227-gram) can tomato paste
6 cups (1.5 liters) chicken broth
2 to 3 cups (267 grams) chopped cabbage
1 tablespoon dried parsley
1 tablespoon dried oregano
1 tablespoon dried basil
3 cups (420 grams) cooked chicken, cubed or shredded
1 cup (110 grams) diced green beans
1 cup (113 grams) frozen corn
Instructions
- Add olive oil to a large pot over medium-high heat. Add onions, carrots, celery and garlic to pot. Cook 5 to 6 minutes, stirring frequently, until softened. Season with salt and pepper.
- Add tomatoes, tomato paste, broth, cabbage and seasonings to pot. Stir well to combine. Cook 20 minutes, or until cabbage has softened.
- Add cooked chicken, green beans and corn to pot. Stir well. Cook an additional 5 to 10 minutes, or until chicken is heated through.
Per serving: 265 calories | 29 grams protein | 26 grams carbs | 6 grams fat
Related: Chicken Tortilla Soup
