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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1 (15 ounce) can
chopped green bell pepper
cooked and cubed chicken
salt and pepper to taste
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.
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.
I thought this recipe was terrible and I threw 80% of it away. I had to add more broth than called for and it has way too much basil and Italian seasoning in it. Will not make again!
This was delicious. I do think there's a problem with the recipe, though. I can't help wondering if it's supposed to read 1 qt of chicken broth rather than one cup. I used frozen green beans from my garden, so I added 1 extra cup to start with to make up for the missing liquid. There was still nowhere near enough liquid. I ended up using several extra cups and a little extra tomato juice, too. I thought the seasonings were spot-on, not overpowering at all. My cabbage cooked away to nothing by the time the soup was done. This would be a five star recipe if not for the amount of liquid. I would absolutely say start with 4 cups of broth. One cup is definitely not enough. Leftovers are great the next day.
wonderful & easy I added a few more vegi's and things and made a whole crock pot full it was gone in 2 days
My husband said it was fantastic and that I could make this dish any time again. I use frozen veggies instead, and added cooked noodles in at the end just before serving. Very hearty dish for a cold winter supper. Yummie...the spices were a perfect blend.
This soup was delicious, but I think the recipe is wrong. I used 1 litre (4 cups) of V8 vegetable juice, as well as the broth. Any less, and there would not have been enough liquid.
* Percent Daily Values are based on a 2,000 calorie diet.
Lower Fat Chicken Vegetable Soup
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 45
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