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

Chicken Veggie Soup Recipe

Publisher Photo
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. 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. 8, 2010

"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!"

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