Chicken Vegetable Soup with Tomato Broth | CookOS

Chicken Vegetable Soup

Name: Chicken Vegetable Soup with Tomato Broth
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 8 servings
Cuisine: American
Ingredients: 1 medium white onion, diced; 1 can (15 oz) whole kernel corn, undrained; 1 can (15 oz) cut green beans, undrained; 1 can (15 oz) sweet peas, undrained; 1 can (14.5 oz) petite diced tomatoes, undrained; salt, to taste; black pepper, to taste; 1 bottle (46 fl oz) tomato juice; 3 cups cooked chicken, shredded; 3 medium potatoes, cooked and cubed; 3 medium carrots, cooked and sliced; 2 cups water

This chicken vegetable soup combines shredded cooked chicken, canned corn, green beans, peas, and potatoes in a rich tomato broth. It's a straightforward comfort-food recipe that comes together quickly with pantry staples and requires minimal active cooking time.

🌍American 🏷️Chicken vegetable soup 🏷️Vegetable soup 🏷️Chicken soup 🏷️Comfort food Easy recipe

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Total

40 min

Servings

Difficulty

Easy

Est. Cost

$23–$38

Recipe Source

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Ingredients

1 medium white onion, diced
1 can (15 oz) whole kernel corn, undrained
1 can (15 oz) cut green beans, undrained
1 can (15 oz) sweet peas, undrained
1 can (14.5 oz) petite diced tomatoes, undrained
salt, to taste
black pepper, to taste
1 bottle (46 fl oz) tomato juice
3 cups cooked chicken, shredded
3 medium potatoes, cooked and cubed
3 medium carrots, cooked and sliced
2 cups water

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Instructions

1
In a large stock pot, add the diced onion.
2
Add the canned corn, green beans, peas, and petite diced tomatoes to the pot. Do not drain the cans.
3
Season with salt and black pepper to your liking.
4
Pour in the tomato juice and stir everything to combine.
5
Add the pre-cooked and shredded chicken, cubed potatoes, and sliced carrots to the pot.
6
Add the water and stir well to incorporate all the ingredients.
7
Place the pot on the stove over medium-high heat, cover, and bring to a simmer.
8
Once simmering, reduce the heat to low and let it simmer for at least 30 minutes to allow the flavors to meld together.
9
Serve the soup hot and enjoy.

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Tips & Notes

Pro tips

Undrained canned vegetables add starch and flavor to the broth—avoid draining them unless you prefer a thinner soup.
Cube potatoes into uniform ½-inch pieces so they cook at the same rate and integrate evenly with other ingredients.
Shred chicken into bite-sized pieces before adding to ensure even distribution and easier eating throughout the bowl.
Taste and adjust seasoning at the end; tomato juice and canned vegetables contain sodium, so add salt conservatively.

Substitutions

Tomato juice → low-sodium vegetable or chicken broth (adjust salt level)
Canned corn, green beans, peas → frozen corn, green beans, peas (thaw slightly before adding)
White onion → yellow onion or shallots (no significant flavor change)
Potatoes → diced carrots or celery root for a lighter variation

Storage & make-ahead

Store in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over medium heat or in the microwave. Freezes well for up to 2 months in freezer-safe containers.

Common Questions

Can I use fresh vegetables instead of canned?

Yes. Dice fresh corn, green beans, and peas, and add them in the last 10–15 minutes of cooking so they remain tender. Fresh vegetables may require slightly longer cooking than canned.

How do I know when the soup is done?

The soup is ready when the potatoes are fork-tender and the flavors have melded, typically 20–25 minutes after the liquid comes to a simmer.

Can I make this soup ahead?

Yes. Store in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over medium heat, stirring occasionally, until warmed through.

How can I scale this recipe?

Double all ingredient quantities for larger batches. Increase simmering time by 5–10 minutes to ensure potatoes and flavors cook evenly.

What if I don't have pre-cooked chicken?

Poach or roast fresh chicken breasts until cooked through (165°F internal temperature), then shred. Add to the soup in the final few minutes or use store-bought rotisserie chicken for convenience.