Lower Fat Chicken Vegetable Soup

Lower Fat Chicken Vegetable Soup

10 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    1 h 15 m
  • Ready In

    1 h 30 m
Pam Oliphant
Recipe by  Pam Oliphant

“This is a delicious and simple recipe for chicken vegetable soup. All you have to do is combine everything in a pot and let it simmer. It's quite good and good for you.”

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Adjust Servings

Original recipe yields 4 servings



  1. In a large pot over high heat, combine the chicken broth, cabbage, carrots, potatoes, onion, green beans, green bell pepper, tomato juice, garlic, oregano, basil and Italian-style seasoning.
  2. Bring to a boil, reduce heat to low and simmer for 1 hour, or until all vegetables are tender.
  3. Add the chicken and simmer for 15 more minutes. Season with salt and pepper to taste.

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Reviews (10)

Rate This Recipe


I was mainly looking for a good combination of seasonings. To cut down on carbs, I left out the carrots and potatoes and used more of the other veggies. I also substituted tomato sauce for tomato juice and added a can of diced tomatoes. My whole family loved it, said it was the best ever. Thanks.

Ari Lin

Ari Lin

There was nowhere near enough juices, I could tell from the recipe so I even added a little extra broth, it turned out like a stew, a very dry stew.



I love this soup it help me stay on my diet Plan. I all so freeze this when i need some thing fast.I use it in my slow cooker it cooked the chicken that melts in your mouth.If am in real hurry i used frozen vegg in a bag.

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Amount Per Serving (4 total)

  • Calories
  • 317 cal
  • 16%
  • Fat
  • 4.9 g
  • 8%
  • Carbs
  • 51.1 g
  • 16%
  • Protein
  • 18.6 g
  • 37%
  • Cholesterol
  • 29 mg
  • 10%
  • Sodium
  • 720 mg
  • 29%

Based on a 2,000 calorie diet



previous recipe:

Hearty Chicken Vegetable Soup I


next recipe:

Chicken Veggie Soup I