Back to Chicken Vegetable Soup

Print Options


Card Sizes

Chicken Vegetable Soup Recipe

Chicken Vegetable Soup Recipe

"I love eating a big bowl of this colorful fresh-tasting soup on a winter's day," confides Ruth Wimmer of Bland, Virginia. "What a great way to warm up!"
TOTAL TIME: Prep: 10 min. Cook: 35 min. YIELD:2 servings


  • 2 cups chicken broth
  • 1 cup fresh or frozen corn
  • 1 small celery rib, chopped
  • 1 small carrot, chopped
  • 1 small onion, chopped
  • 1 cup cubed cooked chicken
  • 1/2 cup canned diced tomatoes
  • Salt and pepper to taste


  • 1. In a large saucepan, combine the first five ingredients. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until vegetables are tender. Stir in the chicken, tomatoes, salt and pepper; heat through. Yield: 2 servings.

Nutritional Facts

One serving (1 cup) equals 0 calories, 0 fat (0 saturated fat), 0 cholesterol, 0 sodium, 0 carbohydrate, 0 fiber, 0 protein.

Reviews for Chicken Vegetable Soup

Sort By :
Reviewed Dec. 10, 2014

"really good soup husband and I both enjoyed will make again"

Reviewed Jan. 29, 2013


Reviewed Oct. 14, 2011

"It is very tasty I make my own soups and this rates right up there"

Reviewed Nov. 8, 2010

"skipped the corn & added 1 tblspn of creole seasoning, also added a handful of squirrly noodles. awesome for a cloudy cool autumn day!"

Loading Image