Chicken Vegetable Soup Recipe

Name: Chicken Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (3 to 4 lb.) fryer chicken; 8 c. water; 1 Tbsp. salt; 1/2 tsp. black pepper; 2 medium potatoes, diced; 1 medium onion, diced; 2 medium carrots, diced; 1 medium turnip, diced; 1 1/2 c. shredded cabbage, lightly packed; 1/2 c. chopped parsley; 1/2 c. rice; 1/2 tsp. thyme leaves

Servings: persons

1 (3 to 4 lb.) fryer chicken
8 c. water
1 Tbsp. salt
1/2 tsp. black pepper
2 medium potatoes, diced
1 medium onion, diced
2 medium carrots, diced
1 medium turnip, diced
1 1/2 c. shredded cabbage, lightly packed
1/2 c. chopped parsley
1/2 c. rice
1/2 tsp. thyme leaves

1
Wash chicken.
2
Place in soup pot with water, salt and pepper. Bring to boil, reduce heat and simmer about 1 hour.
3
Remove chicken, discard bones and skin.
4
Cut chicken into bite-size pieces.
5
Skim fat from broth, add vegetables and spices.
6
Heat to boiling, reduce heat and simmer about 30 minutes or until vegetables are tender, stirring occasionally.
7
Add chicken pieces. Serve.

216

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 (3 to 4 lb.) fryer chicken, 8 c. water, 1 Tbsp. salt, 1/2 tsp. black pepper, and more.

Yes, Chicken Vegetable Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Vegetable Soup

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