Easy chicken veggie soup is healthy, comforting, and the perfect 21 Day Fix dinner. Make it in your Crock Pot, Instant Pot, or on your Stove Top! This post contains affiliate links for products I’m obsessed with.
It’s been a hot week, but I’ve been craving summer vegetable soup something fierce.
And on this rainy evening, I’m hoping my husband didn’t eat all the leftovers last night. I was out of town with the kids and made it for him so he would have dinner while we were gone.
Such a nice wife, right?
I need a wife.
I make this meal a lot in the winter, but I love using farm stand fresh summer veggies in this delicious and filling soup.
If you have a bit of yellow to spare, add in some corn, right off the cob. I wanted to make this with fresh tomatoes, but then I remembered I’m the mom of a 20 month old nap refuser. If you have the time to peel and seed tomatoes, then do it. But just don’t tell me as I’ll be totally jealous.
You can easily throw everything in the crock pot if you would like, but it cooks pretty quickly on the stove top. I had everything chopped and prepped, so it came together in no time.
A bowl of this summer vegetable chicken soup can easily give you a 2 GREEN night!
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Easy chicken veggie soup is healthy, comforting, and the perfect 21 Day Fix dinner. Make it in your Crock Pot, Instant Pot, or on your Stove Top!
Ingredients
- 1 cup of diced carrots
- 1 cup of chopped celery
- 1/2 diced onion
- 2 cloves of garlic, minced
- 1 zucchini, cut in half moons
- 1 1/2 cups of fresh string beans, cut into bite size pieces
- 1 1/2 cups of spinach
- 32 oz of organic, low sodium vegtable or chicken stock
- 1 can of diced tomatoes (or fresh)
- 1 cup water
- 1 lb chicken breasts
- Himalayan salt
- Parmesan cheese
- Olive oil flavored cooking spray
Instructions
- Stove top: Spray a large pot or Dutch oven with cooking spray. Sautée carrots, onions and celery over medium low heat for about ten minutes. Add garlic and cook another minute. Next, add chicken breasts, stock, water and diced tomatoes. Bring to a boil, then reduce heat to medium and simmer until chicken cooks through and is easy to shred. Remove chicken from pot. Add string beans and squash and salt to taste. Cook for another ten minutes or until beans become tender. Finally, add spinach. Shred the chicken once the soup has cooked.
- Instant Pot: Spray inside of IP with cooking spray. Sautée carrots, onions and celery for a few minutes. Add garlic and cook another minute. Next, add chicken breasts, stock, string beans, squash, water and diced tomatoes and set to manual/high pressure for 20 minutes. Quick release after cook time is through. Remove chicken from pot.
- Stir in spinach until wilted. Shred the chicken and add back to pot. Season with salt and pepper and serve with Parmesan cheese.
- Crock Pot: Add all ingredients into pot and cook on low 6-8 hours
Notes
Use your RED container to measure chicken. Then add your veggies and broth using your GREEN. I topped my soup with 1/2 BLUE of Parmesan cheese.
21 Day Fix Container Count: 1 Red, 2 Green+
Weight Watchers Freestyle Points: 0 (but don’t forget to count the cheese if you use it. 1 tsp is 0 points and 2 tsp is 1 point)
Keywords: chicken, soup, vegetables, gluten-free, grain-free, low-carb, paleo, grain-free
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Courtney says
How would you cook this in an instant pot? I am new to using an IP and want to try this, but I don’t see the instructions for IP. Thanks!
Katie says
Hi there just wondering how much squash to use? I didn’t see it in the ingredient list but I picked up some yellow summer squash. Thanks! Just starting the 21 day fix and loving these recipes!
Katie
Nancylynn says
Hi! I need to edit this! I use zucchini and squash interchangeably, which is super confusing! Sorry! I usually put one sliced zucchini in, but if you got summer squash, add in some of that, too! Maybe an additional cup? It will be delicious!
Jamie Duminiak says
Hi!! I have a question, how would I go about adding noodles to this? Do i need to take the chicken out at the end, then add the dry pasta? I have no idea what to do hahaha
also i have tried your chicken tortilla soup, maple bbq chicken, and healthy shepherd’s pie and OMGGGGG SO DELICIOUS!!!!! i’m so happy i found your site!! thank you for doing all of the hard work for us 🙂
Nancylynn says
Hi! Are you going to make this in your Instant Pot, Slow Cooker, or Stovetop? And YAY! So happy the recipes are helping!
Jamie says
i’ll be making it in the IP! i followed your IP freezer 21 day fix plan 🙂 i’m asking about the noodles because my boyfriend doesn’t consider soup as a “real dinner” unless it has more “stuff” in it haha
Nancylynn says
I am so sorry I never responded! I would cook it as directed, then take out the chicken. You can either cook the pasta using the saute function, or add in your noodles and set to pressure again for 3 minutes!
Mollie says
Is this two greens? One green container measured for broth? And another green container measured for veggies? Or just measure out one container of both broth and veggies?
Nancylynn says
Just measure 2 cups and enjoy!