Chicken-Vegetable Soup

Chicken-Vegetable Soup Recipe
Photo: Oxmoor House
If you use rotisserie chicken or refrigerated precooked chopped chicken, omit the salt because the processed products are higher in sodium than home-cooked unsalted chicken.


6 servings (serving size: 1 1/2 cups)

Recipe from

Oxmoor House

Recipe Time

Prep: 1 Minute
Cook: 14 Minutes

Nutritional Information

Calories 208
Caloriesfromfat 10 %
Fat 2 g
Satfat 0.6 g
Monofat 0.7 g
Polyfat 0.5 g
Protein 25 g
Carbohydrate 20 g
Fiber 2.4 g
Cholesterol 48 mg
Iron 1.3 mg
Sodium 694 mg
Calcium 188 mg


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.


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