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Chicken Vegetable Soup
A easy Chicken Vegetable Soup recipe that is ready in 35 minutes. This is my family's favorite Winter soup that uses fresh vegetables! We use Instant Potatoes to make the broth more creamy!
Course
Soup
Keyword
Chicken Vegetable Soup
Prep Time
15
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
35
minutes
minutes
Servings
4
Calories
220
kcal
Author
Pamela Reed
Ingredients
2
large carrots - peeled and cut up into bite size pieces
1
extra large potato - cut up into bite size pieces
1
cup
kale - ripped up into small pieces
1/2
pound
shredded cooked chicken breast
2
cloves
garlic - minced
4
cups
chicken broth
1
tablespoon
olive oil
1/4
teaspoon
dried thyme
1/4
teaspoon
dried basil
1
teaspoon
dried parsley
1
teaspoon
salt
pinch
of black pepper
1/2
cup
instant potatoes
Instructions
Combine all ingredients except instant potatoes in a pot over medium high heat.
Bring to a boil then simmer for 20 minutes.
Add instant potatoes and cook for 2 more minutes, stirring so everything is mixed.
Serve and enjoy!
Nutrition
Calories:
220
kcal