Chicken Veggie Soup Recipe
Chicken Veggie Soup Recipe photo by Taste of Home

Chicken Veggie Soup Recipe

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This satisfying veggie soup hits the spot at lunch or dinner. Add a side salad and some whole grain bread for a filling and nutritious meal. —Amy Cheatham, Sandusky, Ohio
TOTAL TIME: Prep: 25 min. Cook: 5 hours
MAKES:7 servings
TOTAL TIME: Prep: 25 min. Cook: 5 hours
MAKES: 7 servings


  • 1 large sweet onion, chopped
  • 1 cup sliced baby portobello mushrooms
  • 1/2 cup chopped green pepper
  • 1/2 cup chopped sweet red pepper
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 5 garlic cloves, minced
  • 3/4 pound boneless skinless chicken breasts, cut into 1/2-in. cubes
  • 1 can (49-1/2 ounces) chicken broth
  • 1 can (28 ounces) crushed tomatoes, undrained
  • 2 medium carrots, cut into 1/4-inch slices
  • 1/2 cup medium pearl barley
  • 1-3/4 teaspoons Italian seasoning
  • 1-1/2 teaspoons pepper
  • 1/2 teaspoon salt

Nutritional Facts

1-1/2 cups equals 212 calories, 6 g fat (2 g saturated fat), 36 mg cholesterol, 1,236 mg sodium, 27 g carbohydrate, 6 g fiber, 15 g protein.


  1. In a large skillet, saute the onion, mushrooms and peppers in butter and oil until tender. Add garlic; cook 1 minute longer.
  2. Transfer to a 5-qt. slow cooker. Add the remaining ingredients. Cover and cook on low for 5-6 hours or until chicken and barley are tender. Yield: 7 servings (2-3/4 quarts).
Originally published as Vegetable Chicken Soup in Simple & Delicious August/September 2010, p18

Nutritional Facts

1-1/2 cups equals 212 calories, 6 g fat (2 g saturated fat), 36 mg cholesterol, 1,236 mg sodium, 27 g carbohydrate, 6 g fiber, 15 g protein.

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Reviewed Feb. 26, 2014

"I skipped sauteing the veges for time, but I think I will do it next time."

Reviewed Apr. 5, 2012

"I also used a rotisserie chicken. I think the next time I will add more barley. I also added in a zucchini."

Reviewed Sep. 21, 2011

"This soup was very easy to make and delicious! Perfect for a cool weather meal.Very hearty and the flavors get better with time. This recipe is a keeper. Easy to tweek and make it your own."

Reviewed Sep. 18, 2011

"Delicious soup. Instead of using the chicken breasts, I bought an already cooked rotisserie chicken from the Deli and shredded it. Turned out great."

Reviewed Sep. 8, 2010

"Delicious, hearty soup with a rich,tasty broth.I omitted the mushrooms because my husband and son don't like them. I added zucchini, like another reviwer. I was out of red bell pepper but I'll put it in next time. I added a couple stalks of celery, a bay leaf , fresh minced parsley and a little sugar to balance out the tomatoes. My son had a cold and this soup hit the spot! I am going to use the leftovers for dinner tomorrow night, but I already want more, the broth is so good. I served the soup with Garlic-Cheddar Drop Biscuits and tomorrow I will make grilled cheese. This was the first chilly day of fall here and this was the perfect recipe for it! I will make this again for sure, thanks!"

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