Chicken and Veggie Stoup

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 335.7
  • Total Fat: 9.0 g
  • Cholesterol: 84.8 mg
  • Sodium: 1,839.9 mg
  • Total Carbs: 25.9 g
  • Dietary Fiber: 3.8 g
  • Protein: 37.3 g

View full nutritional breakdown of Chicken and Veggie Stoup calories by ingredient
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Number of Servings: 8


    1 large onion, chopped
    2-3 carrots, peeled and chopped
    3 celery stalks, chopped
    3 garlic cloves, chopped
    4 yukon gold or red potatoes, cut into 1 - 1.5 inch chunks.
    1 (14 oz) can of yellow corn
    1/5 cup fozen peas
    1 rotisserie chicken
    6-7 cups chicken stock or broth
    4-5 sprics of thyme
    1 tbsp fresh oregano, chopped
    2 bay leaves
    1 tbsp olive oil
    salt and pepper to taste


Heat the olive oil in a large pot. Add the onions, carrots, celery and garlic. Cook until the onions start to become tender. 2-3 minutes. Add the potatoes, sprigs of thyme ( The leaves will fall off of the stems. Just be sure to fish out the stems before serving), chopped oregano, salt and pepper. Stir together add the chicken broth, cover and bring up to a boil. Once to a boil turn the heat down so the mixture boils slowly. Boil until the potatoes are tender when pricked with a fork. While the potatoes cook. Use this time to separate the chicken meat from the bones and skin. Shred the chicken or cut into bite-sized pieces. Add the chicken to the pot after the potatoes are cooked. Add the corn and peas as well. Let the soup simmer for a minute or two longer, uncovered, until everything is warmed through. Check seasonings and serve.

Number of Servings: 8

Recipe submitted by SparkPeople user AHALTOM.

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