Chicken Vegetable Soup

Chicken Vegetable Soup


"Quick and easy to make and very yummy as well!! This a very savory soup!! Serve with crackers."


servings 98 cals
Serving size has been adjusted!

Original recipe yields 10 servings



  • Calories:
  • 98 kcal
  • 5%
  • Fat:
  • 2.8 g
  • 4%
  • Carbs:
  • 13.5g
  • 4%
  • Protein:
  • 5.4 g
  • 11%
  • Cholesterol:
  • 6 mg
  • 2%
  • Sodium:
  • 319 mg
  • 13%

Based on a 2,000 calorie diet

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  1. In a large saucepan over medium high heat, combine the chicken, onion, garlic and butter or margarine. Saute for about 5 minutes, or until the onions are tender. Add the carrots, tomato vegetable juice, water, macaroni and seasoning.
  2. Bring to a boil, then reduce heat to low. Cover and simmer for about 20 minutes. Add the spinach and cook 5 more minutes. Serve hot with the crackers.
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  1. 11 Ratings


I thought this was a great soup. I added dumplings to it to make it even heartier. Next time I will probably omit the spinach and add dumplings, celery and potatoes. I also found that I had t...

I thought this soup was really bland. It was like a really bland minestrone. I added a can of white beans and substituted chicken broth for the water. It was quick and easy to throw together, bu...

too tomato-ey. just not the right taste for my family

This soup was so quick & easy to make. Perfect for a week night dinner! I added a little extra chicken bouillon for some more flavor.

My boyfriend loved this recipe, and he never comments on food. I thought it was good, and I especially liked the spinach.

I omitted the spinash (not a big fan) and added corn and green beans instead. It tasted great. Just like Campbell's soup but better.

Great receipe. Only thing I did was use a 1/4 cup or so Catsup instead of the tomato juice. AAA in my book

This was good. I think maybe I just needed more salt and pepper!

Made as recipe listed, ... just too sweet for me between the tomato juice and the carrots. This was tasty when I added a lot of salt and fresh pepper