Chicken Vegetable Soup, Homemade (1 1/2 c serving)

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 191.5
  • Total Fat: 5.1 g
  • Cholesterol: 70.3 mg
  • Sodium: 1,290.9 mg
  • Total Carbs: 8.8 g
  • Dietary Fiber: 1.9 g
  • Protein: 28.8 g

View full nutritional breakdown of Chicken Vegetable Soup, Homemade (1 1/2 c serving) calories by ingredient
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My own version My own version
Number of Servings: 4


    1tbsp Olive Oil
    1 cup, diced Celery, raw
    1 cup, chopped Onions, raw
    3/4 cup, chopped Carrots, raw
    2 tsp Garlic, minced
    6 cups Unsalted Chicken Cooking Stock
    12.5 oz Canned Chicken Breast in Water
    1 1/4 tsp kosher salt
    1/2 tsp pepper


Add cooked pasta or rice to the bowl before pouring in the hot soup. Don't add the rice or pasta to the soup while it is cooking or to any leftovers. Even though it is cooked, the rice or pasta will continue to absorb the soup and will get mushy.


HEAT oil in a soup pot over medium-high heat. Add the vegetables and saute until they begin to soften.

ADD the chicken stock. I also add some chicken feet or backs, which I remove later. They add lots of flavor. Bring the soup to a boil, reduce the heat and simmer on low for 30-60 minutes.

ADD the canned chicken, breaking up the large pieces. Add the salt and pepper to taste. Continue simmering the soup for 10-15 minutes.


Serving Size: 1 1/2 cups

Number of Servings: 4

Recipe submitted by SparkPeople user DILBERTA.

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