Chicken Veggie Soup I Recipe -
Chicken Veggie Soup I Recipe

Chicken Veggie Soup I

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"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."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings


  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.
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Reviews More Reviews

Jul 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.

Aug 05, 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.


6 Ratings

Mar 14, 2006

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

Oct 02, 2008

I did not care for this. NEEDS chicken and MORE VEGGIES to be chicken and veggie soup!

Feb 27, 2008

No flavor at all. This was a waste of good broth.


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  • Calories
  • 98 kcal
  • 5%
  • Carbohydrates
  • 22.2 g
  • 7%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 0.2 g
  • < 1%
  • Fiber
  • 3.7 g
  • 15%
  • Protein
  • 2.7 g
  • 5%
  • Sodium
  • 99 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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