Chicken Veggie Soup Recipe

4.5 6 11
Chicken Veggie Soup Recipe
Chicken Veggie Soup Recipe photo by Taste of Home
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Chicken Veggie Soup Recipe

Read Reviews
4.5 6 11
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
MAKES:
7 servings
TOTAL TIME:
Prep: 25 min. Cook: 5 hours
MAKES:
7 servings
TOTAL TIME:
Prep: 25 min. Cook: 5 hours

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.
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: 212 calories, 6g fat (2g saturated fat), 36mg cholesterol, 1236mg sodium, 27g carbohydrate (4g sugars, 6g fiber), 15g protein.

  • 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
  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.
    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

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Reviews forChicken Veggie Soup

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MY REVIEW
jbrough1984 User ID: 6603755 106730
Reviewed Feb. 26, 2014

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

MY REVIEW
daisey5 User ID: 146806 142245
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
Missy1956 User ID: 5834354 161775
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
Joan V User ID: 5896091 174169
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
carrie carney User ID: 1551037 142244
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."

MY REVIEW
joniotto User ID: 1827180 116415
Reviewed Aug. 30, 2010

"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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