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Chicken Vegetable Soup with Potatoes Recipe

Chicken Vegetable Soup with Potatoes Recipe

"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. YIELD: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


  • 1. In a large saucepan, combine chicken, 1-3/4 cups broth, Italian seasoning, garlic and paprika. Bring to a boil. Reduce heat; over and simmer for 10 minutes. Add 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; 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.

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.

Reviews for Chicken Vegetable Soup with Potatoes

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mother of 3
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."

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!"

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."

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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