Chicken Vegetable Soup

Total Time Prep: 30 min. + cooling Cook: 2 hours 5 min.
Yield 16 servings (about 4 quarts)
Test Kitchen Approved
This chicken vegetable soup doesn't skimp on the vegetables. A whole chicken is simmered with a garden's worth of veggies for a soup that's as nourishing as it is delicious.

Ingredients

  • 1 roasting chicken (about 5 pounds), cut up and skin removed
  • 2 celery ribs, sliced
  • 1 large onion, chopped
  • 2-1/2 quarts water
  • 1 can (14-1/2 ounces) stewed tomatoes
  • 4 medium carrots, sliced
  • 2 medium potatoes, peeled and cubed
  • 1 medium turnip, peeled and cubed
  • 2 tablespoons chicken bouillon granules
  • 1/2 teaspoon minced fresh parsley
  • 3/4 teaspoon each dried basil, oregano and tarragon
  • 3/4 teaspoon salt
  • 3/4 teaspoon pepper
  • 1/2 teaspoon garlic powder
  • 2 cups fresh broccoli florets
  • 2 cups frozen peas, optional

Directions

  1. Place the chicken, celery, onion and water in a Dutch oven; bring to a boil. Skim off fat. Reduce heat; cover and simmer until chicken is tender, 1-1/2 to 2 hours. Remove chicken; cool.
  2. Remove meat from bones and cut into bite-size pieces; return to pan. Add the tomatoes, carrots, potatoes, turnip, bouillon and seasonings; bring to a boil. Reduce heat; cover and simmer for 20 minutes. Add broccoli and, if desired, peas; simmer until vegetables are tender, 15-20 minutes longer.

Nutrition Facts

1 cup: 195 calories, 9g fat (2g saturated fat), 55mg cholesterol, 537mg sodium, 10g carbohydrate (4g sugars, 2g fiber), 19g protein.

I experimented with different variations, and this is the best chicken vegetable soup recipe I came up with. It's especially good to take to potlucks or share with friends. I often take a bowl to work to heat up for a fast lunch. —Bertha Vogt, Tribune, Kansas
Recipe Creator

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