Chicken Veggie Soup Recipe

Chicken Veggie Soup Recipe Chicken Veggie Soup Recipe photo by Taste of Home Rating 4

This satisfying veggie soup hits the spot at lunch or dinner. Add a side salad and some whole grain bread for a filling and nutritious meal. —Amy Cheatham, Sandusky, Ohio

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Chicken Veggie Soup Recipe
  • Prep: 25 min. Cook: 5 hours
  • Yield: 7 Servings
25 300 325

Ingredients

  • 1 large sweet onion, chopped
  • 1 cup sliced baby portobello mushrooms
  • 1/2 cup chopped green pepper
  • 1/2 cup chopped sweet red pepper
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 5 garlic cloves, minced
  • 3/4 pound boneless skinless chicken breasts, cut into 1/2-in. cubes
  • 1 can (49-1/2 ounces) chicken broth
  • 1 can (28 ounces) crushed tomatoes, undrained
  • 2 medium carrots, cut into 1/4-inch slices
  • 1/2 cup medium pearl barley
  • 1-3/4 teaspoons Italian seasoning
  • 1-1/2 teaspoons pepper
  • 1/2 teaspoon salt

Directions

  • In a large skillet, saute the onion, mushrooms and peppers in butter and oil until tender. Add garlic; cook 1 minute longer.
  • Transfer to a 5-qt. slow cooker. Add the remaining ingredients. Cover and cook on low for 5-6 hours or until chicken and barley are tender. Yield: 7 servings (2-3/4 quarts).

Nutritional Facts 1-1/2 cups equals 212 calories, 6 g fat (2 g saturated fat), 36 mg cholesterol, 1,236 mg sodium, 27 g carbohydrate, 6 g fiber, 15 g protein.

Originally published as Vegetable Chicken Soup in Simple & Delicious August/September 2010, p18

Tip

No More Tears

To reduce tears while cutting onions, freeze onions for 20 minutes before chopping. Also, use a very sharp knife when chopping onions and chop quickly. You can save both time and tears by chopping many onions at once. Freeze the extras in an airtight container for up to 3 months. (Before sauteing, thaw the onions and pat them dry. Frozen chopped onions can be added directly to soups or casseroles.)

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Reviews for Chicken Veggie Soup

Chicken Veggie Soup Recipe

Chicken Veggie Soup

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(1-6) of 6 reviews

Reviewed on Apr. 05, 2012 by daisey5

I also used a rotisserie chicken. I think the next time I will add more barley. I also added in a zucchini.

Reviewed on Sep. 21, 2011 by Missy1956

This soup was very easy to make and delicious! Perfect for a cool weather meal.

Very hearty and the flavors get better with time. This recipe is a keeper. Easy to tweek and make it your own.

Reviewed on Sep. 18, 2011 by Joan V

Delicious soup. Instead of using the chicken breasts, I bought an already cooked rotisserie chicken from the Deli and shredded it. Turned out great.

Reviewed on Sep. 08, 2010 by badkitty

Delicious, hearty soup with a rich,tasty broth.I omitted the mushrooms because my husband and son don't like them. I added zucchini, like another reviwer. I was out of red bell pepper but I'll put it in next time. I added a couple stalks of celery, a bay leaf , fresh minced parsley and a little sugar to balance out the tomatoes. My son had a cold and this soup hit the spot! I am going to use the leftovers for dinner tomorrow night, but I already want more, the broth is so good. I served the soup with Garlic-Cheddar Drop Biscuits and tomorrow I will make grilled cheese. This was the first chilly day of fall here and this was the perfect recipe for it! I will make this again for sure, thanks!

Reviewed on Sep. 02, 2010 by carrie carney

Very good. I sauted veggies, but would skip this step next time around. Also added a couple stalks of celery and a bay leaf for flavor.

Reviewed on Aug. 30, 2010 by joniotto

This is an easy, hearty soup that my family really enjoyed! I substituted a sliced zucchini for the mushrooms (b/c my son doesn't care for mushrooms) and, since I didn't have time that morning to saute the onions, peppers & garlic, I just put them in the slow cooker along with all of the other ingredients. It turned out beautifully - thick and very flavorful! I will definitely be adding this recipe to my collection.

 
 

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