Chicken Veggie Soup I

Chicken Veggie Soup I

5
DAPH 0

"This is a simple way to make a flavorful soup without much effort. It's low in fat and has good flavor. Season it to your taste. It's also good with noodles added."

Ingredients {{adjustedServings}} servings 98 cals

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 98 kcal
  • 5%
  • Fat:
  • 0.2 g
  • < 1%
  • Carbs:
  • 22.2g
  • 7%
  • Protein:
  • 2.7 g
  • 5%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 99 mg
  • 4%

Based on a 2,000 calorie diet

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Directions

  1. In a large saucepan over medium high heat, combine the chicken stock, carrots and potatoes and simmer for 20 minutes, or until potatoes are tender. Add the mushrooms and simmer for 5 more minutes.
Tips & Tricks
Slow Cooker Chicken Taco Soup

Making this chicken taco soup is a snap in the slow cooker.

Jewish Chicken Soup

This traditional chicken and matzoh ball soup is the original health food.

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Reviews 5

  1. 6 Ratings

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Donna Jeanne
7/15/2006

I'm confused...there's ïsn't any "chicken" in this chicken soup... Bland. It might be quick, but the extra time it might take to add more ingredients and flavor would well be worth it. Soup out of a can tastes better.

lori
8/5/2006

Recipe was a bit bland. I added 1/2 cup of chopped chicken (leftovers) seasoned with a dash or two of seasoned salt and it definately was a good, quick and easy soup.

DUSTYDO157
3/14/2006

This soup was very bland. I will never make it again.