Chicken & Vegetable Soup

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Everyone loves a hearty chicken soup!

Camille C.
Camille C.

6 minutes

Prep time

17 minutes

Cook time

214 cal.

Per serving


Pot (small), Stovetop


Carrots (fresh)

Step 1

Peel the carrots. Cut them in half lengthwise. Then thinly slice on the diagonal.

Onion (red)

Step 2

Peel & thinly slice the onion.


Step 3

Trim the dark green & root ends of the leek. Wash the rest of the leek. Slice it into thin rings.

Thyme (dried)
Onion (red)
Carrots (fresh)

Step 4

Heat a drizzle of oil in a pot over medium heat. Add the onion, carrot, leek, thyme, salt & pepper. Cook, stirring for 2 min.

Chicken breast
Broth (chicken)

Step 5

Add the chicken broth & chicken. Cover & simmer for 10 min over medium-low heat.

Chicken breast

Step 6

Remove the chicken breast from the pot.

Chicken breast

Step 7

Shred the cooked chicken into pieces.

Chicken breast

Step 8

Return the shredded chicken to the pot. Cook the soup for 5 more min.

Step 9

Ladle the soup into bowls. Season with salt & pepper. Garnish with a drizzle of olive oil. Enjoy!

Nutrition facts

View nutritional information

Energy214 cal.
Fat9 g
Carbohydrates14 g
Protein19 g
Fiber5 g

Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.

On average, one serving of the recipe "Chicken & Vegetable Soup" contains 214 Energy, 9 g of Fat, 14 g of Carbohydrates, 19 g of Protein, 5 g of Fiber.

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Chicken & Vegetable Soup
Very easy