Chicken Vegetable Soup with Potatoes

  • Yield 4 servings

Chop up a few vegetables and toss in the pan with chicken broth, and you’ll have a hearty, warming soup for dinner.

United States Potato Board


1 can (14 ounce) reduced-sodium chicken broth
1/2 cup water
1 red or white potato (about 8 ounces), cut into 3/4-inch cubes
1 boneless, skinless chicken breast half (about 6 ounces), cut into 3/4-inch cubes
1/2 cup sliced carrot
1/2 cup sliced celery
1/2 cup sliced mushrooms
1/2 cup dried tomato
2 tablespoons sliced green onions with tops
1 tablespoon chopped parsley
1/2 teaspoon dried thyme leaves, crushed
1/4 teaspoon salt


  1. In 2-quart saucepan, combine broth and water; cover and bring to a boil. Add potato; reduce heat to medium-low; return to boil, and cook, covered, 3 minutes. Add chicken, carrot and celery; return to boil, cover and continue to cook 8 minutes. Add remaining ingredients except salt and pepper. Reduce heat to low; cover and simmer about 5 minutes or until vegetables are just tender and chicken is cooked through. Season with salt and pepper.

Recipe courtesy of the United States Potato Board



Get every new post delivered to your Inbox.

Join 266 other followers