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

Chicken Veggie Soup Recipe

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4.5 6
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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
TOTAL TIME: Prep: 25 min. Cook: 5 hours
MAKES:7 servings
TOTAL TIME: Prep: 25 min. Cook: 5 hours
MAKES: 7 servings

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

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.

Directions

  1. In a large skillet, saute the onion, mushrooms and peppers in butter and oil until tender. Add garlic; cook 1 minute longer.
  2. 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.
  3. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary. Yield: 7 servings (2-3/4 quarts).
Originally published as Vegetable Chicken Soup in Simple & Delicious August/September 2010, p18

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.

Reviews for Chicken Veggie Soup

AVERAGE RATING
   (11)
RATING DISTRIBUTION
5 Star
 (8)
4 Star
 (1)
3 Star
 (1)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
Reviewed Feb. 26, 2014

"I skipped sauteing the veges for time, but I think I will do it next time."

MY REVIEW
Reviewed Apr. 5, 2012

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

MY REVIEW
Reviewed Sep. 21, 2011

"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."

MY REVIEW
Reviewed Sep. 18, 2011

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

MY REVIEW
Reviewed Sep. 2, 2010

"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."

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