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Chicken Vegetable Soup with Potatoes Recipe
Chicken Vegetable Soup with Potatoes Recipe photo by Taste of Home

Chicken Vegetable Soup with Potatoes Recipe

Publisher Photo
"I'm always looking for recipes that are low in fat but don't taste like it," notes Anna Overton of Lakewood, California. "Even my picky son likes this soup!"
TOTAL TIME: Prep: 10 min. Cook: 40 min.
MAKES:4 servings
TOTAL TIME: Prep: 10 min. Cook: 40 min.
MAKES: 4 servings

Ingredients

  • 1 pound boneless skinless chicken breasts, cut into cubes
  • 2 cups chicken broth, divided
  • 1 teaspoon Italian seasoning
  • 1 garlic clove, minced
  • 1/4 teaspoon paprika
  • 4 small red potatoes, cut into 1-inch pieces
  • 3 small carrots, cut into 1/2-inch pieces
  • 5 celery ribs, cut into 1/2-inch pieces
  • 1 medium onion, cut into wedges
  • 2 tablespoons chopped celery leaves
  • 2 tablespoons all-purpose flour
  • 2 tablespoons minced fresh parsley
  • 1-1/2 teaspoons lemon juice

Nutritional Facts

1 cup equals 219 calories, 3 g fat (1 g saturated fat), 65 mg cholesterol, 619 mg sodium, 20 g carbohydrate, 4 g fiber, 26 g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1 vegetable.

Directions

  1. In a large saucepan, combine the chicken, 1-3/4 cups broth, Italian seasoning, garlic and paprika. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Add the potatoes, carrots, celery, onion and celery leaves. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until vegetables are tender.
  2. In a small bowl, combine flour and remaining broth until smooth; gradually add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in parsley and lemon juice. Yield: 4 servings.
Originally published as Chicken Vegetable Soup in Taste of Home February/March 2004, p17

Nutritional Facts

1 cup equals 219 calories, 3 g fat (1 g saturated fat), 65 mg cholesterol, 619 mg sodium, 20 g carbohydrate, 4 g fiber, 26 g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1 vegetable.

Reviews for Chicken Vegetable Soup with Potatoes

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (1)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Jan. 9, 2014

Loved it! Great taste and pretty simple to make (I doubled it to feed 6). I like soups with a decent amount of broth so I added more chicken broth to the recipe. Mine came out a little too salty. I guess it just depends on your taste preference since the other reviews say the opposite. Overall, warm, yummy, and satisfying!

MY REVIEW
Reviewed Dec. 24, 2012

Two things needed to be changed when I made this recipe: the amount of broth and it needed salt (probably what the previous reviewer is needing). I used leftover cooked chicken and turkey so I didn't follow the directions exactly, but I don't know how that would compensate for the miniscule amount of chicken broth. I added at least 1 1/2 cups more. I probably added at least 2 tsp salt. It tasted much better than I was fearing. Next time I chop the onion since I don't like long pieces of slimy onion in there.

MY REVIEW
Reviewed Oct. 8, 2012

Taste was bland. I would make it again but it would need something to punch up the taste.

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