Chicken Vegetable Soup

READY IN: 45mins
Recipe by Davina Cook Master

This is a soup I make for my family when they are sick or it is cold.

Top Review by Sydney Mike

Made this using frozen corn, fresh carrots & fresh green beans, along with a bit of lemon pepper (for some additional last-minute seasoning), but otherwise followed our recipe right on down! Another time I might just substitute some homemade chicken broth for the water & bouillon cube! A nice change from the more usual chicken soup! [Made & reviewed for one of my adoptees in this Spring's round of Pick A Chef]

Ingredients Nutrition


  1. In a med to large size sauce pan add the 5 cups of water.
  2. Add the drained corn, and green beans to the water.
  3. Cut all the carrot slices into 3rds then add to the water.
  4. Cut the potato into real small cubes and then add to water.
  5. Add chicken and tomato bouillon cube to the water.
  6. Add onion powder, garlic powder, and Italian seasoning to the water.
  7. Add the chicken tenders to the water.
  8. Place on medium to high heat until it becomes a rapid boil.
  9. Turn heat down once at a rapid boil to medium to low heat so it is simmering.
  10. Remove chicken from sauce pan and cut into real small cubes.
  11. Add cubed chicken back to sauce pan.
  12. Simmer soup for 20 minute at medium to low heat.

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