Photo by: Photo: Oxmoor House

Chicken-Vegetable Soup

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.

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


  • 1 none (32-ounce) carton fat-free, less-sodium chicken broth
  • 2 1/2 cups diced cooked chicken breast
  • 1 none (8-ounce) container refrigerated prechopped celery, onion, and bell pepper mix
  • 1 cup frozen sliced carrot
  • 1 none (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 none (12-ounce) can evaporated fat-free milk
  • none 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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Nutritional Information

Amount per serving
  • Calories: 208none
  • Calories from fat: 10%
  • Fat: 2g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 0.7g
  • Polyunsaturated fat: 0.5g
  • Protein: 25g
  • Carbohydrate: 20g
  • Fiber: 2.4g
  • Cholesterol: 48mg
  • Iron: 1.3mg
  • Sodium: 694mg
  • Calcium: 188mg

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Chicken-Vegetable Soup Recipe