This quick and simple recipe delivers a hearty soup full of vegetables and chicken. Variations can include different vegetables including leafy ones and seasonal produce such as tomatoes or squash. Vegetable soup is an ancient recipe found all over the world. In Appalachia, vegetable soup is a common meal during the winter. This soup is a good way to use leftover chicken. Adding a can of cream soup, like in this recipe, gives it a thicker texture and creamy taste.
Recipe Servings: 6
Prep Time
15 minutes
Cook Time
15 minutes
Total Time
30 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 1 can (10½ oz) cream of celery soup (or cream of chicken or cream of mushroom)
- 6 cups chicken broth
- 2 cups potatoes, cubed
- 2 cups broccoli
- 1 cup carrots, sliced
- 1 cup mushrooms, sliced
- 3 cups cooked chicken
- 1½ tsp dried oregano
- 1 tsp Old Bay Seasoning
- ½ tsp garlic powder
- ⅛ tsp ground black pepper
Directions
- Combine cream of celery soup and chicken broth in a large saucepan and bring it to a boil.
- Add potatoes and boil 5 minutes.
- Stir in the broccoli, carrots, mushrooms, cooked chicken, oregano, Old Bay, garlic powder, and pepper.
- Reduce heat to low, cover, and simmer 10–15 minutes or until vegetables are tender.
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