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

Chunky Chicken Soup Recipe

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Here's a satisfying soup that you'll find yourself serving year-round. Every spoonful is loaded with the fantastic flavor of chicken, celery, carrots and peas.
TOTAL TIME: Prep: 15 min. Cook: 70 min.
MAKES:8 servings
Diabetic Exchange Test Kitchen Approved
TOTAL TIME: Prep: 15 min. Cook: 70 min.
MAKES: 8 servings


  • 1 pound boneless skinless chicken thighs, cut into 1-inch pieces
  • 1 cup sliced celery
  • 1/2 cup chopped onion
  • 2 tablespoons canola oil
  • 6 cups chicken broth
  • 1-1/2 cups sliced carrots
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt, optional
  • 1/4 teaspoon pepper
  • 1/2 cup uncooked macaroni
  • 1-1/2 cups frozen peas

Nutritional Facts

Diabetic Exchanges: One 1-cup serving (prepared with low-sodium broth and without added salt) equals 1 starch, 1 meat; also 140 calories, 109 mg sodium, 18 mg cholesterol, 13 gm carbohydrate, 10 gm protein, 6 gm fat.


  1. In a large saucepan, cook the chicken, celery and onion in oil until chicken is no longer pink.
  2. Add the broth, carrots, thyme, salt if desired and pepper; bring to a boil. Reduce heat; cover and simmer for 45 minutes or until vegetables are tender.
  3. Stir in macaroni and peas. Cover and simmer for 15 minutes or until the macaroni is tender. Yield: 8 servings (2 quarts).
Originally published as Chunky Chicken Soup in Country Chicken Cookbook 1995, p23

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Reviewed Dec. 26, 2011

"Very easy and quick to make. Good soup for a cold night. Husband had two large bowls! And he's not a soup guy."

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