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

Chicken Vegetable Soup with Tomatoes Recipe

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Every grandmother knows that nothing cures a cold better than homemade soup. I find this recipe fits nicely to accommodate my great-grandson and me. -Ruby Williams, Bogalusa, Louisiana
TOTAL TIME: Prep: 15 min. Cook: 30 min.
MAKES:2 servings
Test Kitchen Approved
TOTAL TIME: Prep: 15 min. Cook: 30 min.
MAKES: 2 servings


  • 1 medium onion, chopped
  • 1 celery rib, chopped
  • 2 teaspoons canola oil
  • 1 garlic clove, minced
  • 1-1/2 cups chicken broth
  • 1 cup chopped tomatoes
  • 1 cup cubed cooked chicken
  • 1/4 teaspoon dried marjoram
  • 1/4 teaspoon dried thyme
  • 1/8 teaspoon pepper
  • 1 bay leaf

Nutritional Facts

1 serving (1 each) equals 240 calories, 10 g fat (2 g saturated fat), 62 mg cholesterol, 786 mg sodium, 13 g carbohydrate, 3 g fiber, 24 g protein.


  1. In a large saucepan, saute onion and celery in oil until tender. Add garlic; cook 1 minute longer. Stir in the broth, tomatoes, chicken, marjoram, thyme, pepper and bay leaf. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until heated through. Discard bay leaf. Yield: 2 servings.
Originally published as Chicken Vegetable Soup in Reminisce May/June 2002, p49

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Reviewed Jan. 30, 2013

"Mmmm-no stars to click on, but this soup has a nice flavor. For less clean-up, I simmered celery, carrot & fresh green beans in water, then added them to 4 cups chicken stock, put in a little tomato sauce, onion & garlic powder, the herbs & skipped the chicken. Much better than Progresso!"

Reviewed Oct. 26, 2010

"This is a very tasty soup and was well-received by my husband and my son (i doubled the recipe). I did add some diced up carrots to the onion and celery and it was a nice addition."

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