Skip to main content New<> this month
Get the Allrecipes magazine

Chicken Veggie Soup I

Rated as 2 out of 5 Stars

"This is a simple way to make a flavorful soup without much effort. It's low in fat and has good flavor. Season it to your taste. It's also good with noodles added."
Added to shopping list. Go to shopping list.


servings 98
Original recipe yields 4 servings


{{model.addEditText}} Print
  1. In a large saucepan over medium high heat, combine the chicken stock, carrots and potatoes and simmer for 20 minutes, or until potatoes are tender. Add the mushrooms and simmer for 5 more minutes.

Nutrition Facts

Per Serving: 98 calories; 0.2 22.2 2.7 0 99 Full nutrition

Explore more


Read all reviews 5
Most helpful
Most positive
Least positive

I'm confused...there's ïsn't any "chicken" in this chicken soup... Bland. It might be quick, but the extra time it might take to add more ingredients and flavor would well be worth it. Soup ou...

Recipe was a bit bland. I added 1/2 cup of chopped chicken (leftovers) seasoned with a dash or two of seasoned salt and it definately was a good, quick and easy soup.

This soup was very bland. I will never make it again.

I did not care for this. NEEDS chicken and MORE VEGGIES to be chicken and veggie soup!

No flavor at all. This was a waste of good broth.