Best 9 Chicken Vegetable Soup With Potatoes Recipes

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Chicken Vegetable Soup with Potatoes is a hearty and comforting dish that is perfect for a cold winter day or a busy weeknight. This classic soup is made with a flavorful broth, tender chicken, a variety of vegetables, and hearty potatoes, and it is sure to warm you up from the inside out. With its simple ingredients and easy-to-follow steps, this soup is a great choice for both beginner and experienced cooks.

Let's cook with our recipes!

CHICKEN POTATO SOUP



Chicken Potato Soup image

Just like chicken noodle soup, but with potatoes instead of noodles!

Provided by Delittrell

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Potato Soup Recipes

Time 50m

Yield 4

Number Of Ingredients 12

2 skinless, boneless chicken breasts, diced
1 pinch seasoned salt, or to taste
ground black pepper to taste
2 tablespoons vegetable oil
½ onion, chopped
½ teaspoon minced garlic
4 cups chicken broth
2 cups water
2 stalks celery, chopped
2 carrots, chopped
2 large russet potatoes, quartered and thinly sliced
1 pinch cayenne pepper, or to taste

Steps:

  • Season chicken with seasoned salt and pepper.
  • Heat vegetable oil in a large soup pot over medium-high heat. Cook chicken until no longer pink in the center, about 5 minutes.
  • Add onion to pot and cook until almost translucent, about 5 minutes. Add garlic and cook until slightly browned, about 2 minutes more.
  • Stir broth, water, celery, carrots, and potatoes into the pot. Cook until carrots and potatoes are tender, 15 to 20 minutes.
  • Taste and adjust seasoning with salt, pepper, and cayenne.

Nutrition Facts : Calories 309.3 calories, Carbohydrate 40.5 g, Cholesterol 35.3 mg, Fat 9 g, Fiber 5.9 g, Protein 16.8 g, SaturatedFat 1.3 g, Sodium 1301.7 mg, Sugar 5.9 g

CHICKEN VEGETABLE SOUP WITH POTATOES



Chicken Vegetable Soup with Potatoes image

"I'm always looking for recipes that are low in fat but don't taste like it," notes Anna Overton of Lakewood, California. "Even my picky son likes this soup!"

Provided by Taste of Home

Categories     Dinner     Lunch

Time 50m

Yield 4 servings.

Number Of Ingredients 13

1 pound boneless skinless chicken breasts, cut into cubes
2 cups chicken broth, divided
1 teaspoon Italian seasoning
1 garlic clove, minced
1/4 teaspoon paprika
4 small red potatoes, cut into 1-inch pieces
3 small carrots, cut into 1/2-inch pieces
5 celery ribs, cut into 1/2-inch pieces
1 medium onion, cut into wedges
2 tablespoons chopped celery leaves
2 tablespoons all-purpose flour
2 tablespoons minced fresh parsley
1-1/2 teaspoons lemon juice

Steps:

  • In a large saucepan, combine the chicken, 1-3/4 cups broth, Italian seasoning, garlic and paprika. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Add the potatoes, carrots, celery, onion and celery leaves. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until vegetables are tender., In a small bowl, combine flour and remaining broth until smooth; gradually add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in parsley and lemon juice.

Nutrition Facts : Calories 219 calories, Fat 3g fat (1g saturated fat), Cholesterol 65mg cholesterol, Sodium 619mg sodium, Carbohydrate 20g carbohydrate (6g sugars, Fiber 4g fiber), Protein 26g protein. Diabetic Exchanges

PERFECT CHICKEN VEGETABLE SOUP



Perfect Chicken Vegetable Soup image

Chicken, onions, garlic, and soup vegetables combine to make a hearty soup with a delicious broth!

Provided by JAMINA1

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes

Time 1h6m

Yield 4

Number Of Ingredients 10

1 tablespoon vegetable oil
2 skinless, boneless chicken breasts, cut into bite-sized pieces
½ large white onion, chopped
2 cloves garlic, chopped
2 (14 ounce) cans chicken broth
2 small red potatoes, chopped
¼ head cabbage, chopped
1 large carrot, chopped
2 eggs, beaten
salt and ground black pepper to taste

Steps:

  • Heat vegetable oil in a large pot over medium heat. Add chicken breasts, onion, and garlic; cook and stir until chicken is no longer pink in the center, about 5 minutes.
  • Pour chicken broth into the pot; bring to a boil. Stir in potatoes, cabbage, and carrot. Simmer soup until potatoes are tender, 30 to 40 minutes.
  • Bring soup back to a boil. Drizzle in eggs, stirring until cooked, about 1 minute. Season with salt and pepper.

Nutrition Facts : Calories 233 calories, Carbohydrate 22.9 g, Cholesterol 127.1 mg, Fat 7.8 g, Fiber 4.1 g, Protein 18.2 g, SaturatedFat 1.7 g, Sodium 1067.8 mg, Sugar 6 g

CHICKEN AND SWEET POTATO SOUP



Chicken and Sweet Potato Soup image

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Number Of Ingredients 13

3 tablespoons unsalted butter
1 medium onion, diced (about 1 1/2 cups)
3 cloves garlic, minced
1 bay leaf
1 pound sweet potatoes, peeled, cut into 1/2-inch cubes (about 2 1/2 cups)
1/4 cup all-purpose flour
4 cups low-sodium chicken broth
Kosher salt and freshly ground pepper
Kosher salt and freshly ground pepper
2 medium boneless chicken breasts, (about 12 ounces), cut into 1-inch pieces
2 tablespoons chopped cilantro
Sour cream or Mexican crema, for serving
Chipotle hot sauce, for serving

Steps:

  • 1. Melt the butter over medium-high heat in a large soup pot. Add the onions, garlic, and bay leaf, cook stirring occasionally until the onions are slightly soft, about 3 minutes. Add the sweet potatoes and cook until soft around the edges, another 2 minutes. Scatter the flour over the vegetables and stir until the flour is absorbed into the mixture, 1 minute.
  • 2. Add the broth to the pot, whisking until smooth. Bring the soup to a boil over high heat and season with 2 teaspoons salt and some pepper. Once the soup boils, reduce the heat to medium-low, cover, and cook until the potatoes are tender, about 10 minutes.
  • 3. Season the chicken with salt and pepper, stir into the soup and cook until just cooked through, about 4 minutes. Add the cilantro and divide the soup into 4 serving bowls. Top each soup with sour cream and chipotle hot sauce as desired. Serve.

Nutrition Facts : Calories 409, Fat 19 grams, SaturatedFat 9.5 grams, Cholesterol 87 milligrams, Sodium 1185 milligrams, Carbohydrate 34 grams, Fiber 4 grams, Protein 23 grams

POTLUCK CHICKEN VEGETABLE SOUP



Potluck Chicken Vegetable Soup image

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

Provided by Taste of Home

Categories     Dinner     Lunch

Time 2h35m

Yield 16 servings (about 4 quarts).

Number Of Ingredients 16

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

Steps:

  • Place the chicken, celery, onion and water in a Dutch oven; bring to a boil. Skim fat. Reduce heat; cover and simmer until chicken is tender, 1-1/2 to 2 hours. Remove chicken; cool. , 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 peas if desired; simmer until vegetables are tender, 15-20 minutes longer.

Nutrition Facts : Calories 195 calories, Fat 9g fat (2g saturated fat), Cholesterol 55mg cholesterol, Sodium 537mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 2g fiber), Protein 19g protein.

CHICKEN-VEGETABLE SOUP



Chicken-Vegetable Soup image

Serve your family this hearty soup featuring chicken, spinach and Progresso® reduced-sodium chicken broth - dinner that's ready in 15 minutes.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 15m

Yield 6

Number Of Ingredients 13

1 carton (32 oz) Progresso™ reduced-sodium chicken broth (4 cups)
2 1/2 cups diced cooked chicken breast
1 container (8 oz) refrigerated prechopped celery, onion and bell pepper mix
1 cup frozen sliced carrots
1 bag (14 oz) frozen baby potato and vegetable blend
1 teaspoon roasted garlic (from 4-oz jar)
1/2 teaspoon Italian seasoning
1/2 teaspoon curry powder
1/2 teaspoon freshly ground pepper
1/4 teaspoon salt
1 1/2 cups coarsely chopped fresh baby spinach leaves
1 can (12 oz) evaporated fat-free milk
Freshly ground pepper, if desired

Steps:

  • In 5-quart Dutch oven, stir together broth, chicken, celery mixture and carrots. Cover; heat to boiling.
  • Meanwhile, place potato-vegetable blend in microwavable bowl. Cover with microwavable plastic wrap, folding back one edge or corner 1/4 inch to vent steam. Microwave on High 5 minutes. Add garlic, Italian seasoning, curry powder, 1/2 teaspoon pepper and the salt to broth mixture; cover and continue to cook.
  • Using kitchen scissors, cut cooked potato-vegetable blend into bite-size pieces; add to broth mixture. Stir in spinach and milk. Cover; cook over high heat 5 minutes or until carrots are tender. Sprinkle individual servings with additional pepper.

Nutrition Facts : Calories 200, Carbohydrate 20 g, Fiber 2 g, Protein 25 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 690 mg

CHICKEN VEGETABLE SOUP WITH LIME AND CILANTRO



Chicken Vegetable Soup with Lime and Cilantro image

Provided by Patrick Corrigan

Categories     Soup/Stew     Chicken     Citrus     Poultry     Vegetable     Simmer     Bon Appétit     Santa Monica     California

Yield Makes 6 Main-course servings

Number Of Ingredients 9

2 pounds skinless boneless chicken thighs, cut into 1-inch pieces
8 cups canned low-salt chicken broth
1 1/2 pounds russet potatoes, peeled, cut into 3/4-inch cubes
3/4 pound carrots, peeled, cut into 1/2-inch-thick rounds
1 1/2 teaspoons ground coriander
1 15-ounce can golden hominy, drained
6 green onions, chopped
1/3 cup chopped fresh cilantro
5 tablespoons fresh lime juice

Steps:

  • Place chicken, broth, potatoes, carrots and coriander in large pot and bring to boil. Reduce heat to medium-low and simmer until chicken and vegetables are tender, stirring occasionally, about 40 minutes. Add hominy, green onions, cilantro and lime juice and simmer 5 minutes to blend flavors. Season soup to taste with salt and pepper.

CLASSIC CHICKEN-VEGETABLE SOUP



Classic Chicken-Vegetable Soup image

You can't go wrong with this classic chicken-vegetable soothing soup-it's good for what ails you. This traditional recipe is delicious and easy to make.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 5

Chicken Soup Base (10 cups broth and 4 cups shredded chicken)
4 medium carrots, cut into 1/4-inch rounds
3 medium celery stalks, cut into 1/4-inch slices
2 medium Yukon Gold potatoes, peeled and cut into 1/2-inch pieces
Coarse salt and ground pepper

Steps:

  • In a large pot, bring broth to a boil over high. Add carrots, celery, and potatoes. Reduce heat and simmer until vegetables are tender, 14 to 16 minutes. Stir in chicken, season with salt and pepper, and cook until chicken is warmed through, 1 to 2 minutes.

Nutrition Facts : Calories 269 g, Fat 7 g, Fiber 5 g, Protein 31 g, SaturatedFat 2 g

CROCK POT CHICKEN VEGETABLE SOUP (NOTHIN' FANCY, JUST YUMMY)



Crock Pot Chicken Vegetable Soup (Nothin' Fancy, Just Yummy) image

There is nothing crazy wonderful about this, it's just a good, hearty chicken and vegetable soup. I have been trying to eat more "low-carb" so this recipe isn't super creamy. You can add 1 cup of chopped potatoes and 1/2 cup cream if you don't care about carbs and I'm sure it would be even better. I just love to eat this soup and I hope you will too. It's very simple to make and just plain old good!

Provided by Sarah in New York

Categories     Chicken Breast

Time 8h20m

Yield 6 serving(s)

Number Of Ingredients 12

2 cups chopped chicken (cooked or raw, I like to use raw)
2 tablespoons butter
3/4 cup chopped onion
1 cup chopped celery
1 tablespoon minced garlic
7 cups chicken broth
2 chicken bouillon cubes
1/2 teaspoon thyme
1 teaspoon oregano
1/2 teaspoon pepper
1 cup diced carrot
1 (15 1/4 ounce) can sweet corn

Steps:

  • Put all ingredients in crock pot.
  • Cook on high for 6 to 8 hours.

Tips:

  • Use a variety of vegetables. This will give your soup more flavor and nutrients. Some good choices include carrots, celery, onions, potatoes, and broccoli.
  • Don't overcook the vegetables. You want them to be tender, but not mushy. Cook them until they are just starting to soften.
  • Use a good quality broth. This will make a big difference in the flavor of your soup. Look for a broth that is low in sodium and made with real ingredients.
  • Season the soup to taste. Add salt, pepper, and other seasonings to taste. You can also add a bay leaf or two for extra flavor.
  • Serve the soup with a side of bread or crackers. This will help to soak up the broth and make the soup more filling.

Conclusion:

Chicken vegetable soup is a delicious and healthy meal that is perfect for a cold winter day. It is also a great way to use up leftover chicken. With a few simple ingredients and a little bit of time, you can make a pot of soup that your whole family will love. So next time you're looking for a comforting and nutritious meal, give chicken vegetable soup a try.

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