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Dinner for 8

Chicken Vegetable Soup (8 servings)

Potatoes, tomatoes, vegetables, and cooked chicken simmer with Italian seasoning in broth for a hearty one-pot soup.

$1.51per serving $
80 minstart to table
8servings

AmericanBudgetFamilyLunchesDinnersCold-weather comfortWinter

Ingredients

  • 1 tbsp butter
  • 1 cup white onion
  • 1 tbsp minced garlic
  • 1 1/2 tsp italian seasoning
  • 1 cans (28 oz) diced tomatoes
  • 6 1/2 cups chicken broth
  • 2 large russet potatoes
  • 2 cups frozen vegetables
  • salt and pepper to taste (optional)
  • 3 cups cooked chicken

Steps

  1. Chop the onion and potatoes.
  2. Melt the butter in a large pot over medium heat, then cook the onion and garlic for 8 minutes.
  3. Stir in the Italian seasoning, diced tomatoes, chicken broth, potatoes, salt, and pepper.
  4. Bring the soup to a boil, reduce the heat, and simmer uncovered for 45 minutes.
  5. Add the frozen vegetables and cook for 10 minutes.
  6. Check that the thickest part of the poultry reaches 165 F before serving.
  7. Stir in the cooked chicken and simmer for 15 minutes, until steaming hot.

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