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A cast iron pot of Chicken Vegetable Soup on a red and white striped kitchen towel with a small bowl of parmesan cheese off to the side.
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5 from 7 votes

Chicken Vegetable Soup

This hearty Chicken Vegetable Soup is packed full of fresh vegetables, tender chicken, and a flavorful broth. Perfect for meal prep, this easy-to-follow recipe can be cooked on the stovetop, in the Instant Pot, or in your Slow Cooker. 
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Soup
Cuisine: American
Servings: 4 servings
Calories: 225kcal
Author: Nancylynn

Ingredients

  • 1 cup diced carrots
  • 1 cup chopped celery
  • 1/2 diced onion
  • 2 cloves garlic minced
  • 1 zucchini cut in half moons
  • 1 1/2 cups fresh string beans cut into bite size pieces
  • 1 1/2 cups spinach
  • 32 oz organic low sodium vegetable or chicken stock
  • 28 oz diced tomatoes (I have also used 14 oz cans or fresh tomatoes too!)
  • 1 cup water
  • 1 lb boneless skinless chicken breasts
  • Himalayan salt
  • 2/3 cup Parmesan cheese
  • Olive oil 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 low 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 and stir until wilted. Shred the chicken once the soup has cooked and return it to the pot.
  • Season with salt and pepper and serve with Parmesan cheese.

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. (For frozen chicken, you can cook for 20 minutes but be sure to do a full natural release)
  • 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.
  • After cook time, remove chicken from pot and shred. Then, add back to crock pot.
  • Season with salt and pepper and serve with Parmesan cheese.

Notes

21 Day Fix: 1 RED, 2+ GREEN, (optional) 1/2 BLUE (per serving)
Tip: Use your RED container to measure chicken. Then add your veggies and broth using your GREEN.
WW: with cheese - 3 points (per serving); without cheese - ZERO points (per serving)
To prep ahead: This is the perfect recipe to prep ahead. You can chop all the veggies ahead of time and store them in the refrigerator until you need them. Or why not cook a huge batch, portion it up, and then have a hearty soup ready at a moment’s notice? 
To store: If you have any leftover soup or you have prepared a bigger batch of this recipe (I don’t blame you) then once the soup has cooled transfer it to an airtight container and store it in the refrigerator. It will be good for 3-4 days. 
To freeze: You can also freeze any leftovers or portions of this soup. Once the soup has cooled to room temperature, transfer to a freezer bag or airtight container and then freeze. It will keep in your freezer for 2-3 months.
To reheat: To reheat your leftovers add the soup to a pan and reheat on the stovetop for 5-10 minutes. You can also microwave by adding the soup to a microwave-safe dish and reheating it for a few minutes. Make sure you give the soup a stir between heating intervals to distribute the heat.

Nutrition

Serving: 2cups | Calories: 225kcal | Carbohydrates: 21g | Protein: 29g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 503mg | Potassium: 1265mg | Fiber: 6g | Sugar: 11g | Vitamin A: 7163IU | Vitamin C: 41mg | Calcium: 130mg | Iron: 3mg