Eat-Your-Veggies Chicken Soup

READY IN: 30mins
Recipe by SrtaMaestra

I found this in a pamphlet from the Potato Board. I have not tried tis yet. I think I would include about twice as much chicken, and will likely cook the chicken ahead of time, just stirring in at the end to heat through, because I'm not fond of poached chicken. Some leftover diced grilled or broiled chicken would be tasty in this. I would also hold off on adding the frozen peas until the end, and then just stir to heat them through. There's nothing worse than mushy peas!

Top Review by Susiecat too

This is 5-star quality, not because it is fancy-shmancy, but for the following reasons: It is lowfat and high fiber and nutritious! It is easy to make. It can be a way to use up leftover veggies from last night's dinner. And, it is perfect comfort food, a filling lunch or a light dinner served with a side salad and some good bread. I used fresh tomatoes and frozen pre-cooked chicken, so I didn't exactly measure those amounts. I used dried savory instead of thyme. But overall I think I pretty much stayed true to the recipe. This was fantastic and easy, and of course delicious. Thanks, SrtaMaestra! Made for PAC Fall 2008.

Ingredients Nutrition


  1. Do not peel potatoes. Cut into 1/2 inch chunks. .
  2. In 3 quart saucepan, bring broth, potatoes, carrot, celery, and onion to boiling over high heat. Reduce heat to low, cover and simmer 5 minutes.
  3. Add remaining ingredients except salt, pepper, and thyme. Return to boiling over high heat. Reduce heat to low, cover and simmer 5 minutes, or until potatoes are tender and chicken is cooked through. Season with salt pepper, and thyme, as desired.

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