Healthy yet hearty and ready in 30 minutes, this EASY chicken soup is perfect for chilly weather! Complete with juicy shredded chicken, mushrooms, tender garbanzo beans, zucchini and kale for a green pop in this noodle-free family favorite!
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Course: Soup
Cuisine: American
Keyword: best chicken vegetable soup, chicken and vegetable soup, chicken soup with vegetables, chicken veg soup, homemade chicken vegetable soup, recipe for chicken vegetable soup, vegetable and chicken soup, vegetable soup recipe with chicken
Servings: 10
Calories: 221kcal
Author: Averie Sunshine
Ingredients
3tablespoonsolive oil
1large yellow oniondiced small
6 to 8ouncesportabello mushroomssliced
3 to 5clovesgarlicfinely chopped
64ouncesreduced sodium chicken brothI used chicken bone broth
2cupscooked shredded chicken
one 15-ounce can garbanzo beansdrained and rinsed (I use low or no salt added)
1medium zucchinidiced into bite-sized pieces
1t2 teaspoons cuminor to taste
1 to 2teaspoonsdried corianderor to taste
Red chili flakesoptional and to taste
Cayenne pepperoptional and to taste
1 to 2teaspoonskosher saltplus more to taste if desired
1teaspoonfreshly ground black pepperor to taste
leavesfrom 6 to 8 large stalks of kaletorn into bite-sized pieces (discard the center thick rib)
1tablespoonlemon juicebrightens up the flavor
Instructions
To a large Dutch oven or stockpot, add the oil, onion, and sauté over medium-high heat for about 5 minutes, or until onion begins to soften. Stir intermittently.
Add mushrooms and sauté for about 2 minutes. Stir intermittently.
Add the garlic and sauté for another 1 minute. Stir nearly constantly.
Add the chicken broth or bone broth, shredded chicken, beans, zucchini, cumin, coriander, optional chili and cayenne* (See Notes), salt and pepper to taste, and boil about 10 minutes, or until chicken is warmed through. Tip - At any time, if the overall liquid level is lower than you like and you prefer more broth in your soup, adding a cup or two of water is okay because at the end you will adjust the salt level.
Add the kale, lemon juice, and boil 1 to 2 minutes, or until kale has wilted.
Taste soup and add additional salt or spices, if desired, to taste. Amount of salt will vary based on how salty the brand of chicken broth used is, how salty the rotisserie chicken is, and personal preference. Serve immediately. Soup will keep airtight in the fridge for up to 7 days or in the freezer for up to 4 months.
*The chili flakes and cayenne do not make the soup spicy. Rather, they give it depth of flavor and a bit of a boost and intrigue without adding heat. However, omit if desired.