Name: The 30-Minute Chicken Soup I'm Making All Winter Long
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 1 1/2 tablespoons olive oil; 1 small yellow onion, chopped; 1 celery stalk, thinly sliced; 3 medium cloves garlic, finely chopped; 1 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 12 ounces baby yellow or gold potatoes, scrubbed and cut into 1/2-inch pieces (about 2 1/2 cups); 6 cups chicken broth; 2 cups rotisserie chicken; 1 (14.5-ounce) can diced tomatoes; 1 cup frozen vegetable blend

The 30-Minute Chicken Soup I'm Making All Winter Long

Loaded with chicken, potatoes, and vegetables in a brothy tomato base, this easy chicken vegetable soup is a fast, flexible recipe for weeknight dinners.

30 min total 10 min prep 20 min cook 6 298 cal

Instructions

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1 Heat the olive oil in a large Dutch oven over medium heat. Add the onions and celery, and cook, stirring occasionally, until softened, about 8 minutes. Add the garlic, salt, and pepper and cook, stirring often, until fragrant, about 1 minute.
2 Add the potatoes, stir in the chicken broth, and bring to a boil over medium-high heat. Cook, stirring occasionally, until the potatoes are fork-tender, 5 to 7 minutes.
3 Add the shredded chicken, canned tomatoes, and frozen vegetables. Return to a simmer over medium-high heat and simmer, stirring occasionally, until heated through, 3 to 5 minutes. Serve. Refrigerate leftovers in an airtight container for up to 4 days. Reheat individual servings in the microwave or on the stovetop over medium heat. The completely cooled soup can also be frozen in freezer-safe containers or zip-top bags for up to 2 months. Did you love the recipe? Leave us stars and a comment below!