Harvest Chicken Vegetable Soup
Harvest Chicken Vegetable Soup is a high-protein fall dinner with chicken, seasonal vegetables, and a hearty broth.
Recipes are written with one action per step for accessibility. Short lines. Fewer rereads. A calmer kitchen on mobile or desktop.
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion diced
- 2 medium carrots peeled and diced
- 2 stalks celery diced
- 3 cloves garlic minced
- 6 cups reduced-sodium chicken broth
- 1 can (14½ oz) fire-roasted diced tomatoes with green chilies
- 1½ pounds boneless skinless chicken breasts
- 2 cups butternut squash peeled and cubed
- 1 medium sweet potatoes peeled and cubed
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
- ½ teaspoon poultry seasoning
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 cup frozen corn
- 1 cup fresh green beans trimmed and cut into 1-inch pieces
- 2 cups chopped kale with tough stems removed
- 2 tablespoon chopped fresh parsley
Instructions
- Heat the olive oil in a large Dutch oven or soup pot over medium heat.
- Add the onion, carrots, and celery.
- Cook the vegetables for 6 minutes, stirring occasionally, until they begin to soften.
- Add the garlic. Cook for 30 seconds, stirring constantly.
- Add the chicken broth, diced tomatoes with green chilies, chicken breasts, butternut squash, sweet potato, thyme, rosemary, poultry seasoning, salt, and black pepper.
- Bring the soup to a gentle boil. Reduce the heat to medium-low.
- Partially cover the pot. Simmer for 18 to 20 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are nearly tender.
- Transfer the chicken to a cutting board. Using 2 forks, shred the chicken. Return the shredded chicken to the pot.
- Add the corn and green beans.
- Simmer uncovered for 6 to 8 minutes, or until the green beans are tender.
- Stir in the kale. Cook for 2 minutes, or until the kale has wilted.
- Stir in the chopped parsley before serving.
Notes
Tips and Tricks
Check the sweet potato before serving - Sweet potato can soften faster than butternut squash, depending on the size of the cubes. Add more broth for a thinner soup - Stir in extra chicken broth when reheating if the soup has thickened during storage. Cool the soup before storing - Let the soup cool slightly before transferring it to storage containers.Storing and Reheating
Refrigerate - Store the cooled soup in a sealed container in the refrigerator for up to 4 days. Freeze - Place the cooled soup in freezer-safe containers and freeze for up to 3 months. Leave some open space at the top because the liquid will expand. Thaw - Transfer frozen soup to the refrigerator and let it thaw overnight. Reheat on Stovetop - Place the soup in a saucepan or Dutch oven. Warm over medium-low heat, stirring occasionally, until heated through. Reheat in Microwave - Place one serving in a microwave-safe bowl. Cover loosely and heat in short intervals, stirring between each interval, until hot. Add Broth When Needed - Stir in a small amount of chicken broth or water if the stored soup has become thicker.Nutrition
Serving: 2CupsCalories: 313kcalCarbohydrates: 32gProtein: 32gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 73mgSodium: 557mgPotassium: 1201mgFiber: 5gSugar: 7gVitamin A: 15020IUVitamin C: 29mgCalcium: 121mgIron: 3mg
Tried this recipe? Let us know what you think!Mention @nestinglane or tag #nestinglane