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Chicken Vegetable Soup

I love eating a big bowl of this colorful, fresh-tasting soup on a winter's day. What a great way to warm up! —Ruth Wimmer, Bland, Virginia
  • Total Time
    Prep: 10 min. Cook: 35 min.
  • Makes
    2 servings

Ingredients

  • 2 cups chicken broth
  • 1 cup fresh or frozen corn
  • 1 small celery rib, chopped
  • 1 small carrot, chopped
  • 1 small onion, chopped
  • 1 cup shredded cooked chicken
  • 1/2 cup canned diced tomatoes
  • Salt and pepper to taste

Directions

  • In a large saucepan, combine the first 5 ingredients. Bring to a boil. Reduce heat; cover and simmer until vegetables are tender, 25-30 minutes. Stir in the chicken, tomatoes, salt and pepper; heat through.
Nutrition Facts
1 cup: 254 calories, 7g fat (2g saturated fat), 67mg cholesterol, 1166mg sodium, 25g carbohydrate (8g sugars, 5g fiber), 25g protein.

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