Let’s Eat: Chicken Vegetable Soup


There’s nothing like warm soup in the winter. Am I right? This week I’m sharing another healthy recipe to warm your soul. (And, in case you missed it, be sure to try September’s Everything Oatmeal.) 

→Chicken Vegetable Soup←


  • 1 can (14 1/2-ounce) reduced-sodium chicken broth
  • 1/2 cup water
  • 1 pound (3 medium) potatoes, cut into 1/2-inch cubes
  • 2 medium carrot, cut into 1/4-inch slices
  • 2 medium celery stalks, cut into 1/4-inch slices
  • 1 pound boned and skinned chicken breasts, cut into 1-inch chunks
  • 1 medium zucchini, cut into 1/4-inch slices
  • 2 teaspoons dried basil
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper


  • Combine broth and water in a 3-quart saucepan over medium heat
  • Cover and bring to a boil
  • Add potatoes and carrots; cover and cook for 5 minutes
  • Add chicken, zucchini, celery and basil; bring to boil; reduce heat, cover and simmer until chicken is cooked throughout; about 7 minutes
  • Season with salt and pepper to taste

Enjoy with warm bread! Serves 4. 🙂






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