Prepare a nutritious and healthy hot meal your family will love! This satisfying and soul-warming chicken soup is ready in less than 1 hour and requires very little hands-on work—so you can tackle more important stuff that still fits in a busy schedule.
Table of Contents
Photo credit: © Eatwell101.com
Ingredients list for the Chicken Soup with Vegetables
Serves 4 | Hands-On Time: 20m | Cook time: 40 m | Total Time: 1hr
- 4 Organic chicken breasts
- 8 cups (2l) water
- 4 cups peeled, seeded, and chopped tomatoes
- 2 tablespoons olive oil
- 2 bouillon cubes
- 1 yellow onion, finely diced
- 1 ½ cups fresh green beans, broken or cut into 3/4-inch pieces
- 4 large carrots, peeled and diced
- 1 1/2 cups peeled and diced potatoes
- 2 teaspoons dried oregano
- 1/2 teaspoon freshly ground black pepper
- Kosher salt to taste
- 1 to 2 teaspoons freshly squeezed lemon juice
Photo credit: © Eatwell101.com
Directions
1. In a large pot, add the chicken breasts and bouillon cubes. Add the water, place the lid on the pot, and simmer for 20 minutes. Then remove the chicken from the pot and set it aside.
2. Add the tomatoes and pepper to the pot and turn the heat on high. Place the lid on the pot and then turn the heat to low and simmer for 10 minutes.
3. Meanwhile, shred the chicken with a fork and add it to the pot for a few minutes. Then transfer everything to another large bowl or container.
4. In the same soup pot, add olive oil and sauté the onion for 5 minutes with a little salt over medium heat.
5. Add the carrots, green bean and potatoes and sauté for 5 minutes more. Add the broth and the chicken back to the pot. Add the oregano, then simmer 10 minutes. Remove from the heat and add the lemon juice.
6. Season to taste with kosher salt, serve, and enjoy!
(Photography © Viktorija)
Easy Soup Recipe with Vegetables
by eatwell101
Yield: 4 servings
Prep Time: 20 min
Cook Time: 40 min
This satisfying and soul-warming chicken soup is ready in less than 1 hour and requires very little hands-on work.
Ingredients
- 4 Organic chicken breasts
- 8 cups (2l) water
- 4 cups peeled, seeded, and chopped tomatoes
- 2 tablespoons olive oil
- 2 bouillon cubes
- 1 yellow onion, finely diced
- 1 ½ cups fresh green beans, broken or cut into 3/4-inch pieces
- 4 large carrots, peeled and diced
- 1 1/2 cups peeled and diced potatoes
- 2 teaspoons dried oregano
- 1/2 teaspoon freshly ground black pepper
- Kosher salt to taste
- 1 to 2 teaspoons freshly squeezed lemon juice
Instructions
- In a large pot, add the chicken breasts and bouillon cubes. Add the water, place the lid on the pot, and simmer for 20 minutes. Then remove the chicken from the pot and set it aside.
- Add the tomatoes and pepper to the pot and turn the heat on high. Place the lid on the pot and then turn the heat to low and simmer for 10 minutes.
- Meanwhile, shred the chicken with a fork and add it to the pot for a few minutes. Then transfer everything to another large bowl or container.
- In the same soup pot, add olive oil and sauté the onion for 5 minutes with a little salt over medium heat.
- Add the carrots, green bean and potatoes and sauté for 5 minutes more. Add the broth and the chicken back to the pot. Add the oregano, then simmer 10 minutes. Remove from the heat and add the lemon juice.
- Season to taste with kosher salt, serve, and enjoy!
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