Meghan and Jenn's Veggie, Chicken and Herb Soup


This soup is full of veggies and chicken which is a delightful way to end the day. Try substituting a can of creamed corn or whole kernel corn for the frozen corn, too.

Prep Time:
15 mins
Cook Time:
2 hrs
Total Time:
2 hrs 15 mins
8 servings


  • 1 green bell pepper, chopped

  • ½ large white onion, chopped

  • 2 stalks celery with leaves, chopped

  • 1 small head broccoli, chopped

  • ¼ (16 ounce) package frozen corn kernels

  • 2 skinless, boneless chicken breast halves - cubed

  • 1 clove garlic, minced

  • 5 leaves fresh basil

  • 2 sprigs fresh oregano

  • 1 pinch dried rosemary

  • 1 pinch dried parsley

  • salt and pepper to taste

  • 4 cubes chicken bouillon, crumbled


  1. In a large pot, combine bell pepper, onion, celery (reserve leaves for garnish), broccoli, corn, chicken and garlic. Season with basil, oregano, rosemary, parsley, salt and pepper. Stir bouillon into mixture and pour in enough water to cover by 2 inches. Bring to a boil, then reduce heat and simmer 2 hours, stirring occasionally.

Nutrition Facts (per serving)

75 Calories
1g Fat
9g Carbs
9g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 75
% Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 1%
Cholesterol 17mg 6%
Sodium 615mg 27%
Total Carbohydrate 9g 3%
Dietary Fiber 2g 6%
Total Sugars 2g
Protein 9g
Vitamin C 44mg 221%
Calcium 37mg 3%
Iron 1mg 5%
Potassium 292mg 6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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