Chicken, Potato and Vegetable Soup

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 155.1
  • Total Fat: 5.1 g
  • Cholesterol: 47.2 mg
  • Sodium: 376.8 mg
  • Total Carbs: 8.9 g
  • Dietary Fiber: 2.6 g
  • Protein: 18.7 g

View full nutritional breakdown of Chicken, Potato and Vegetable Soup calories by ingredient
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Number of Servings: 10


    * Cauliflower, cooked, 2 cup (1" pieces) (remove)
    * Broccoli, cooked, 2 cup, chopped (remove)
    * Red Potato, 100 grams (remove)
    * Celery, raw, 2 stalk, medium (7-1/2" - 8" long) (remove)
    * Onions, raw, 1 cup, chopped (remove)
    * Peppers, sweet, red, raw, sliced, 1 cup (remove)
    * Chicken Broth, 2 can (10.75 oz) (remove)
    * Chicken Breast, no skin, 20 ounces (remove)
    * Water, tap, 2 cup (8 fl oz) (remove)
    * Milk, 1%, 1 cup (remove)
    * Pepper, black, .25 tsp (remove)
    * Cheddar Cheese, 1 cup, shredded (remove)


If the cauliflower and broccoli aren't cooked, put in a large heavy saucepan on medium heat. Cook and stir 2 to 5 minutes our until crisp tender.

Add broth, water and black pepper; stir. Bring to a boil. Reduce heat to medium-low; simmer 15 minutes or until vegetables are tender, stirring occasionally. Gradually add milk, stirring constantly with a wire whisk until well blended. Reduce heat to low. Add cheese, cook 5 mins. or until cheese is completely melted and mixture is well blended, stirring occasionally.

Pour soup, in batches into a blender or food processor; cover. Blend until pureed. Return to saucepan. Cook on low heat until heated through, stirring occasionally.

Number of Servings: 10

Recipe submitted by SparkPeople user CYNTHIA609.

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