Chicken Vegetable Soup

Carol Kalinowski


Going through my spice rack and found herbes de Provence. Thought would go well with chicken. Simplified by using canned broth and tomatoes. Chicken can be fresh or pre-cooked. Vegetable can be swapped. Make it yours!


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30 Min
1 Hr
Stove Top


  • 4-5 medium
    carrots, peeled and chopped, about 2 cups
  • 2 medium
    onions, chopped, about 2 cups
  • 2 medium
    red peppers, chopped, about 2 cups
  • 2 c
    green beans, fresh, halved
  • 4 clove
    garlic, chopped
  • 3 lb
    small, red skin potatoes, chopped
  • 2-3 Tbsp
    olive oil
  • 2 Tbsp
    herbes de provence
  • ·
    salt and pepper to taste
  • 2 c
    dry white wine
  • 2 can(s)
    14 ounce can diced tomatoes
  • 10 c
    chicken stock, low sodium
  • 2 lb
    chicken breast, fresh or cooked
  • ·
    optional condiments, flat leaf parsley, chopped, crushed red pepper, for heat and/or crusty bread or crackers

How to Make Chicken Vegetable Soup


  1. Prep vegetables. Heat oil in 8+ quart Dutch oven on medium high heat.
  2. Sauté carrots, then add onions, green beans, red pepper and garlic. Season with salt, pepper and herbs de Provence. Stir and cook for five minutes
  3. Add wine and reduce for 2 minutes.
  4. Add tomatoes, potatoes and stock. Cover and bring to a boil for 10 minutes.
  5. Fresh chicken, chopped. Reduce heat. Add fresh chicken and simmer for 10 minutes till potatoes are tender and chicken cooked.

    Pre-cooked chicken, chopped or shredded. Finish cooking potatoes for 10 minutes or till tender. Reduce heat to simmer and add pre-cooked chicken.
  6. Serve with optional condiments. Chopped fresh parsley, crushed red pepper for heat, and/or crusty bread or crackers.

Printable Recipe Card

About Chicken Vegetable Soup

Course/Dish: Chicken Soups
Main Ingredient: Chicken
Regional Style: American

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