Chicken Tomato Vegetable Soup

Why You’ll Love This Recipe

This soup brings together the best of both worlds: the savory goodness of chicken, the freshness of tomatoes, and the healthy crunch of vegetables. The broth is rich and flavorful, thanks to the combination of tomatoes, herbs, and chicken. Every spoonful offers a warm, comforting feeling, making it the ultimate feel-good soup. It’s easy to make, customizable with your favorite vegetables, and perfect for feeding a crowd or enjoying as leftovers throughout the week.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 2 medium carrots, sliced
• 2 celery stalks, chopped
• 1 zucchini, diced
• 1 (14-ounce) can diced tomatoes
• 4 cups chicken broth
• 1 pound boneless, skinless chicken breasts or thighs
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1 cup green beans, chopped
• 1/2 cup frozen peas
• 1 tablespoon fresh parsley, chopped (optional for garnish)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, and sauté for 3-4 minutes until softened and fragrant.
2. Add the sliced carrots, chopped celery, and zucchini to the pot, cooking for an additional 5-7 minutes, until the vegetables begin to soften.
3. Stir in the canned diced tomatoes, chicken broth, dried basil, and dried oregano. Season with salt and pepper to taste.
4. Add the chicken breasts or thighs into the pot. Bring the soup to a boil, then reduce the heat to a simmer. Let it cook for about 25-30 minutes, or until the chicken is fully cooked through.
5. Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the soup.
6. Add the green beans and frozen peas to the soup and cook for another 5-7 minutes, or until the vegetables are tender.
7. Taste and adjust the seasoning if necessary. Garnish with fresh parsley before serving, if desired.

Servings and timing

• Servings: 6
• Prep time: 10 minutes
• Cook time: 40 minutes
• Total time: 50 minutes

Variations

• Add pasta or rice: To make the soup heartier, you can add small pasta like orzo or elbow macaroni, or even some cooked rice.
• Spicy twist: Add a pinch of red pepper flakes for a bit of heat or a sliced jalapeño for a more pronounced kick.
• Use different meats: Swap out the chicken for turkey or use leftover rotisserie chicken for a faster version.
• Make it vegetarian: Omit the chicken and use vegetable broth instead of chicken broth to make a vegetarian version of this soup.
• Add more veggies: Feel free to add any vegetables you like, such as bell peppers, corn, or spinach, to boost the nutrient content.

Storage/reheating

• Storage: Leftover soup can be stored in an airtight container in the refrigerator for up to 3-4 days. You can also freeze it for up to 3 months.
• Reheating: Reheat the soup on the stove over low heat, adding a little extra broth if needed. If frozen, allow the soup to thaw in the refrigerator overnight before reheating.

FAQs

Can I use chicken thighs instead of chicken breasts?

Yes, chicken thighs will work perfectly in this recipe. They add extra flavor and tenderness to the soup.

Can I use canned vegetables instead of fresh ones?

Yes, you can use canned or frozen vegetables, but fresh vegetables tend to have better flavor and texture. If using canned, be sure to drain and rinse them before adding them to the soup.

Can I use bone-in chicken for this soup?

Yes, you can use bone-in chicken, but you’ll need to cook it longer and remove the bones before shredding the meat.

Can I add beans to this soup?

Yes, adding beans such as white beans, kidney beans, or chickpeas is a great way to make the soup even heartier and boost the protein content.

Can I use a slow cooker for this recipe?

Yes, you can use a slow cooker. Add all the ingredients (except the peas and green beans) and cook on low for 6-8 hours or high for 3-4 hours. Add the peas and green beans during the last 30 minutes of cooking.

Can I make this soup in advance?

Yes, this soup is perfect for meal prep! It actually tastes even better the next day once the flavors have had time to meld together.

Can I make this soup spicy?

Yes, add red pepper flakes, hot sauce, or chopped jalapeños to adjust the heat level to your liking.

Can I use vegetable broth instead of chicken broth?

Yes, you can use vegetable broth if you prefer a vegetarian version of this soup.

Can I add pasta to the soup?

Absolutely! Adding small pasta like orzo, ditalini, or elbow macaroni would make the soup more filling and hearty.

How do I store leftovers?

Store the leftovers in an airtight container in the fridge for up to 3-4 days. You can also freeze the soup for longer storage.

Conclusion

Chicken Tomato Vegetable Soup is a delicious and versatile meal that combines the comforting flavors of chicken, tomatoes, and vegetables in a hearty broth. It’s a great option for a nourishing dinner or lunch that’s both flavorful and filling. Easy to make and customizable with your favorite ingredients, this soup is sure to be a favorite in your home for years to come.

Chicken Tomato Vegetable Soup

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A rich and comforting creamy pumpkin curry soup with a blend of savory, sweet, and spiced flavors, perfect for chilly days.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings
• Category: Soup
• Method: Stovetop
• Cuisine: Indian-inspired
• Diet: Vegan

Ingredients

1. 1 tablespoon olive oil
2. 1 onion, chopped
3. 3 cloves garlic, minced
4. 1 tablespoon ginger, grated
5. 2 tablespoons curry powder
6. 1/2 teaspoon ground turmeric
7. 1/2 teaspoon ground cinnamon
8. 1 (15-ounce) can pumpkin puree
9. 1 can (14 ounces) full-fat coconut milk
10. 3 cups vegetable broth
11. Salt and pepper to taste
12. Optional toppings: fresh cilantro, pumpkin seeds, a dollop of sour cream or yogurt

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Instructions

Heat olive oil in a large pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes.

1. Add the minced garlic and grated ginger, cooking for an additional minute until fragrant.
2. Stir in the curry powder, turmeric, and cinnamon, allowing the spices to toast for 1-2 minutes.
3. Add the pumpkin puree, coconut milk, and vegetable broth, stirring to combine. Bring the mixture to a simmer.
4. Let the soup simmer for 20 minutes, stirring occasionally to prevent sticking.
5. Use an immersion blender to blend the soup until smooth. Alternatively, transfer the soup to a blender in batches and blend until creamy.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh cilantro, pumpkin seeds, or a dollop of sour cream or yogurt.

Notes

1. If the soup is too thick, add more vegetable broth or water to adjust the consistency.
2. You can add extra vegetables like carrots, sweet potatoes, or bell peppers for more texture and flavor.
3. This recipe is versatile; feel free to adjust the spices to your taste.
4. Make sure to blend the soup thoroughly for a smooth, creamy texture.
5. For a spicier version, add cayenne pepper or chopped chili.

Nutrition

• Serving Size: 1 serving
• Calories: 250
• Sugar: 6g
• Sodium: 500mg
• Fat: 19g
• Saturated Fat: 16g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 21g
• Fiber: 5g
• Protein: 3g
• Cholesterol: 0mg