Filling Chicken and Veggie Soup

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 171.9
  • Total Fat: 5.0 g
  • Cholesterol: 26.2 mg
  • Sodium: 252.2 mg
  • Total Carbs: 18.4 g
  • Dietary Fiber: 3.2 g
  • Protein: 13.9 g

View full nutritional breakdown of Filling Chicken and Veggie Soup calories by ingredient
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This soup can be a meal on itself or a starter. This soup can be a meal on itself or a starter.
Number of Servings: 10


    chicken breast, potatoes, olive oil, chicken stock, thin pasta or egg noodle and all the veggies you want to add and fit in the pot. Plus condiments of your choice.


The chicken and all the veggies are chopped in small pieces.
I usually add any veggie I have in the fridge, great for using last pieces instead of throwing them in the bin.

Put the chicken breast with olive or canola oil and fry it a bit. When is nearly done add some onion, carrot, pepper and garlic and stir fried them a few more minutes, then add a can of cubbed tomatoes and let them all boil for about 3 4 minutes.

On top of the stir fried chicken and veggies add the rest of the ingredients, top up with chicken stock (or chicken stock and water or just water), add condiments (I added pepper, piri-piri, chciken condiment, a touch of salt). Half cover the pot with a lid and let it boil for around 30 min or until considered done. 5 to 10 minutes before it's done add the pasta.

Optional you can add the juice of half a lemon 3 to 5 minutes before it's done.

Depending on the size of the pot you get the number of serving. The pan I used alowed 1L of chicken stock on top of all the veggies and made 10 servings.

Serve hot with bread or polenta. Optional add a spoon of (light) cream. (The extras are not included in the calories count).

The leftovers can be freezed (after it cools down).

Number of Servings: 10

Recipe submitted by SparkPeople user DANUTZABC.

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