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A bowl of Chicken Pot Pie Soup with Puffy Croutons
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Homemade Chicken Soup with Vegetables

A quick and healthy, easy chicken soup recipe packed with veggies for warding off the winter blues! Made with spicy jalapenos and ranch seasoning mix.
Course Dinner, Lunch
Cuisine American
Keyword chicken soup, easy soup, healthy soups
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 8
Calories 111kcal
Author Jenny

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 2 carrots peeled and diced
  • 2 stalks of celery diced
  • ½ red bell pepper finely diced
  • ½ cup white onion finely diced
  • 2 tablespoons jalapeno minced (seeded and membranes removed)
  • 3 cloves garlic minced
  • 28 oz chicken broth (2 x 14 oz. cans)
  • 3 tablespoons tomato paste
  • 1 can northern beans undrained (white beans)
  • 1 can corn kernels drained
  • 2 cups fresh spinach leaves thinly sliced with stems removed
  • 2 large boneless skinless chicken breasts cooked and chopped or shredded
  • ½ teaspoon salt
  • ¼ teaspoon black pepper freshly ground
  • 2 tablespoons Hidden Valley Ranch Seasoning Mix

Instructions

  • Heat olive oil in a large dutch oven or pot over medium heat. Saute carrots, celery, bell pepper, onion, and jalapeno for 5-8 minutes stirring frequently. Stir in garlic and cook for 2 minutes.
  • Stir in remaining ingredients, then reduce heat to low and simmer for 20 minutes. Serve with fresh rolls. Enjoy!

Nutrition

Calories: 111kcal | Carbohydrates: 10g | Protein: 8g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 656mg | Potassium: 420mg | Fiber: 2g | Sugar: 3g | Vitamin A: 3643IU | Vitamin C: 27mg | Calcium: 29mg | Iron: 1mg