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Chicken Vegetable Soup

This savory soup is brimming with vegetables, chicken, and the aroma of allspice.

Prep Time 
Cook Time 
Total Time 
Servings 
10

Ingredients 

1 tablespoon olive oil or vegetable oil
3 to 4 (1 pound) Gold'n Plump® Boneless Skinless Chicken Breasts, cut into 1/2-inch pieces
3/4 cup coarsely chopped onion
2 cloves garlic, minced, or 1 teaspoon jarred minced garlic
4 cups water
4 to 5 small red-skinned potatoes, cut into 1-inch pieces
1 medium garnet sweet potato (red-skinned variety), cut into 1-inch pieces
1 small squash, such as butternut or acorn, peeled and cut into 1-inch pieces
1 stalk celery, coarsely chopped
2 teaspoons chicken bouillon granules
2 bay leaves
1/2 teaspoon chili powder
1/2 teaspoon seasoned salt
1/2 teaspoon pepper
1/4 teaspoon ground allspice
1 can (14-1/2 ounces) diced tomatoes, with juice

Instructions 

Heat the oil in a Dutch oven over medium-high heat. Add the chicken, onion, and garlic; cook, stirring occasionally, for about 5 to 6 minutes or until the chicken is just no longer pink.

Stir in all the remaining ingredients, except the tomatoes.

Increase the heat to high and bring to a boil. Reduce the heat to medium-low; cover and simmer for about 15 to 18 minutes or until the vegetables are just tender.

Add the tomatoes with juice and stir until heated.

Remove and discard the bay leaves before serving.

Tips 

Serve this soup with warm, crusty bread to scoop up every last drop of the delightful broth.

 

Variations 

Nutritional information may change when substituting your chicken product. If you choose to substitute frozen chicken for this recipe, it's best to thaw before cooking. 

Cuisine 
  • Serving Size
    • Servings 
      10
  • PER SERVING
    • Calories 
      145
    • Calories from Fat 
      13%
    • Total Fat 
      2g
    • Total Carbohydrate 
      21g
    • Protein 
      12g
    • Sugars 
      4g
    • Cholesterol 
      24mg
    • Dietary Fiber 
      3g
    • Sodium 
      446mg
  • DAILY VALUE
    • Vitamin A 
      112%
    • Vitamin C 
      30%
    • Calcium 
      4%
    • Iron 
      5%
  • DIETARY EXCHANGES
    • Starch/Bread 
      1
    • Fat 
      0.5
    • Vegetable 
      1
    • Very Lean Meat 
      1.5
    • Recipes calling out meat in the Dietary Exchanges category were analyzed with information prior to 2014 updates. Recipes calling out protein were analyzed with the new information after 2014.
Cooking Method 
Recipe Source