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