Chicken Vegetable Soup


At a Glance

  • Prep Method: null
  • Special Requests: Gluten Free
  • Cuisine: American
  • Yield: 1
  • Ready Time:
  • Cook Time:

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If requiring a gluten-free recipe, check the label of the indicated (*) recipe ingredients to ensure they are it is gluten-free.


  •  1 can (49 1/2 ounces) reduced-sodium chicken broth*
  •  2/3 cup water
  •  1 1/3 pounds (4 medium) potatoes, cut into 3/4-inch cubes
  •  3/4 pound boneless skinless chicken breasts, cut into 3/4-inch cubes
  •  1 large carrot, sliced
  •  1 large stalk celery, sliced
  •  1 1/2 cups diced tomatoes
  •  1 cup sliced mushrooms
  •  3 green onions, sliced
  •  2 tablespoons chopped fresh parsley
  •  1 teaspoon dried thyme leaves, crushed
  •  Salt and pepper (optional)


In large saucepan, combine broth and water. Cover; bring to a boil. Add potatoes; reduce heat to medium-low and cook, covered, 5 minutes. Add chicken, carrot and celery; continue cooking 10 minutes. Add remaining ingredients, except salt and pepper. Reduce heat; cover and simmer 5 minutes or until vegetables are tender. Season with salt and pepper, if desired.

Calories: 147 Fat: 2g Cholesterol: 28mg Sodium: 144mg Fiber: 3g Protein: 16g

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