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Simple Chicken Soup

I revised a recipe that my family loved so it would be lighter and easier to make. It’s a hearty and healthy meal served with a green salad and fresh bread. — Sue West, Alvord, Texas
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    6 servings

Ingredients

  • 2 cans (14-1/2 ounces each) reduced-sodium chicken broth
  • 1 tablespoon dried minced onion
  • 1 package (16 ounces) frozen mixed vegetables
  • 2 cups cubed cooked chicken breast
  • 2 cans (10-3/4 ounces each) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted

Directions

  • In a large saucepan, bring broth and onion to a boil. Reduce heat. Add the vegetables; cover and cook for 6-8 minutes or until crisp-tender. Stir in chicken and soup; heat through.
Nutrition Facts
1-1/3 cups: 195 calories, 3g fat (1g saturated fat), 44mg cholesterol, 820mg sodium, 21g carbohydrate (3g sugars, 3g fiber), 19g protein.

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Reviews

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Average Rating:
  • wendy
    May 17, 2019

    A very calm soup....comforting.

  • Hazel
    Sep 23, 2017

    Looks good and is good ??

  • gunslinger
    Jul 16, 2014

    We had a unexpected cool summer day and I had a container of leftover turkey and broth so I used them to make this tasty vegetable soup.Very tasty and economical!

  • gsanta
    Feb 6, 2014

    Just great. Only had cream of chicken and cream of celery soup and it turned out great. Added 2 cups precooked white and wild rice mix at the end. Great meal.

  • laroelfs
    Feb 4, 2014

    Easy and tasty!

  • denibd53
    Jan 25, 2014

    This is my favorite soup of all. I eat this soup all winter long. Like some of the others, the only thing I do different is I add egg noodles.

  • tchr90
    Feb 29, 2012

    Excellent recipe! Very easy and delicious. My husband complimented me on it several times so this is a keeper! The only thing I did differently is to add some No Yolks Noodles to turn it into a Chicken Noodle Soup.

  • kgburgess
    Feb 16, 2012

    This was excellent! Nice way to dress up a canned soup and turn it into a very hearty chicken stew! I boiled the chicken before I cubed it so it would be moist and tender. It was absolutely delicious and perfect for a cold rainy day! Loved it!

  • Deery
    Jan 10, 2012

    This was easy and quick. I used Italian frozen veggies. Delicious. Will make it again.

  • 1275
    Dec 24, 2011

    I made this soup for my family last night. It is quick and simple yet my family loved it! I am not into all this reduced sodium low-fat stuff. Life is too short to not enjoy good food. Anyways, I substituted the canned chicken broth for homemade chicken broth (much better!) and made a homemade white sauce in place the condensed soup. To do this I cooked 3 T. of butter, 3 T. of flour, and 1 cup of milk over medium heat or until thickened. In place of dried onion I used about a teaspoon of so of onion powder. In place of frozen vegetables which no one seems to enjoy at my house, I used about 3/4 cup of chopped carrot and 3/4 cup chopped celery. To add some flavor and a little color, I added about a teaspoon of dried basil and a teaspoon of dried oregano. Will make again, so easy and good!