Chicken Veggie Soup I Recipe
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Chicken Veggie Soup I

By: DAPH  
"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."

Rating: This weblink has been rated 6 times with an average star rating of 2.0 Read Reviews (6)

Rate/Review | 101 people have saved this

What to Drink?

Wine Chardonnay
 

Servings  (Help)

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Original Recipe Yield 4 servings
 

Ingredients

  • 2 (14.5 ounce) cans chicken broth
  • 1 cup baby carrots, halved
  • 2 potatoes, peeled and cubed
  • 1/2 (4.5 ounce) can mushrooms, drained

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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 127 | Total Fat: 2g | Cholesterol: 0mg

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The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 15, 2006 by Donna Jeanne 
I'm confused...there's ïsn't any "chicken" in this chicken soup... Bland. It might be quick,... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 5, 2006 by lori 
Recipe was a bit bland. I added 1/2 cup of chopped chicken (leftovers) seasoned with a dash... MORE
The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 14, 2006 by DUSTYDO157 
This soup was very bland. I will never make it again. MORE
The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 2, 2008 by Morgan 
I did not care for this. NEEDS chicken and MORE VEGGIES to be chicken and veggie soup! MORE
The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 27, 2008 by HEIDIDEIDI 
No flavor at all. This was a waste of good broth. MORE

 
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