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

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"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


  • 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: 219 calories, 3g fat (1g saturated fat), 65mg cholesterol, 619mg sodium, 20g carbohydrate (6g sugars, 4g fiber), 26g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1 vegetable.


  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

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mother of 3 User ID: 1726536 235694
Reviewed Oct. 26, 2015

"Hubby wasn't wild with the Italian seasoning. He guessed what was in it - Rosemary? Thyme? He dislikes those two. I used 40 oz. of chicken stock, roasted chicken, added Better Than Bouillon chicken Base and a little leftover gravy. It was passable but I've made better chicken soup."

TheLittleChef User ID: 7593127 91056
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!"

jaelspike User ID: 4785474 91182
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."

kmshay User ID: 6905151 135016
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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