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 (32-ounce) carton fat-free, less-sodium chicken broth; 2 1/2 cups diced cooked chicken breast; 1 (8-ounce) container refrigerated prechopped celery, onion, and bell pepper mix; 1 cup frozen sliced carrot; 1 (14-ounce) package frozen baby potato and vegetable blend (such as Birds Eye); 1 teaspoon bottled minced roasted garlic; 1/2 teaspoon dried Italian seasoning; 1/2 teaspoon curry powder; 1/2 teaspoon freshly ground black pepper; 1/4 teaspoon salt; 1 1/2 cups coarsely chopped fresh baby spinach; 1 (12-ounce) can evaporated fat-free milk; Freshly ground black pepper (optional)

Servings: persons

1 (32-ounce) carton fat-free, less-sodium chicken broth
2 1/2 cups diced cooked chicken breast
1 (8-ounce) container refrigerated prechopped celery, onion, and bell pepper mix
1 cup frozen sliced carrot
1 (14-ounce) package frozen baby potato and vegetable blend (such as Birds Eye)
1 teaspoon bottled minced roasted garlic
1/2 teaspoon dried Italian seasoning
1/2 teaspoon curry powder
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1 1/2 cups coarsely chopped fresh baby spinach
1 (12-ounce) can evaporated fat-free milk
Freshly ground black pepper (optional)

1
Bring first 4 ingredients to a boil in a covered large Dutch oven.
2
While broth mixture comes to a boil, place potato-vegetable blend in a microwave-safe bowl. Cover with heavy-duty plastic wrap; vent. Microwave at HIGH 5 minutes. While frozen vegetables cook, add garlic and next 4 ingredients to broth mixture; cover and continue to cook.
3
Using kitchen shears, snip cooked potato-vegetable blend into bite-sized pieces. Stir potato-vegetable blend, spinach, and milk into broth mixture. Cover and cook over high heat 5 minutes or until carrot is tender. Sprinkle with additional black pepper before serving, if desired.
4
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5
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360

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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

You need 13 ingredients. The key ingredients include: 1 (32-ounce) carton fat-free, less-sodium chicken broth, 2 1/2 cups diced cooked chicken breast, 1 (8-ounce) container refrigerated prechopped celery, onion, and bell pepper mix, 1 cup frozen sliced carrot, 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.

That's it — enjoy your meal!

Chicken-Vegetable Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions