Perfect Chicken Vegetable Soup

4.9
(31)

This chicken vegetable soup recipe can be made with breasts, thighs, or leftover roast chicken for an easy dinner during the colder months.

8
8
8
8
Prep Time:
25 mins
Cook Time:
50 mins
Total Time:
1 hr 15 mins
Servings:
4
Cook Mode (Keep screen awake)

Ingredients

  • 1 tablespoon vegetable oil

  • 2 skinless, boneless chicken breasts, cut into bite-sized pieces

  • ½ large white onion, chopped

  • 2 cloves garlic, chopped

  • 2 (14 ounce) cans chicken broth

  • 2 small red potatoes, chopped

  • ¼ head cabbage, chopped

  • 1 large carrot, chopped

  • 2 eggs, beaten (Optional)

  • salt and ground black pepper to taste

Directions

  1. Heat vegetable oil in a large pot over medium heat. Add chicken breasts, onion, and garlic; cook and stir until chicken is no longer pink in the center, about 5 minutes.

  2. Pour chicken broth into the pot; bring to a boil. Stir in potatoes, cabbage, and carrot. Simmer soup until potatoes are tender, 30 to 40 minutes.

  3. Bring soup back to a boil. Drizzle in eggs and stir until cooked, about 1 minute. Season with salt and pepper.

38 home cooks made it!

Nutrition Facts (per serving)

233 Calories
8g Fat
23g Carbs
18g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 233
% Daily Value *
Total Fat 8g 10%
Saturated Fat 2g 9%
Cholesterol 127mg 42%
Sodium 1068mg 46%
Total Carbohydrate 23g 8%
Dietary Fiber 4g 15%
Total Sugars 6g
Protein 18g 36%
Vitamin C 37mg 41%
Calcium 69mg 5%
Iron 2mg 11%
Potassium 708mg 15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.