Chicken Vegetable Soup

We all love a comforting bowl of homemade chicken vegetable soup. However, as well as a comfort food it can also be a highly nutritious and low-calorie food if made with fresh vegetables, lean chicken, and a moderate serving of noodles, rice or potatoes.

Put your leftover roast chicken to good use by adding it to this delicious savory mix of fresh and delicious vegetables, tasty homemade stock and fragrant herbs. If you need to use up any old vegetables, simply add them to this great soup.

Calories in Homemade Chicken Vegetable Soup

Besides being a very comforting and warming soup, perhaps in the winter months or when you are not feeling terribly well, homemade chicken vegetable soup can be a healthy and nutritious meal that is very low in calories. The calories and fat in a typical bowl of this soup is 162 and 1.8 g respectively.



Chicken and chicken broth

A serving of soup usually contains around one and a half ounces of chicken, which, if the chicken is lean breast meat, usually contains around 48 calories. That means an average of an extra 16 calories (9 if you have made a low-fat broth) per 8 ounce serving of chicken broth.


The calorific value of vegetables changes with what you are using, but generally, half a cup of mixed, frozen vegetables is around 32 calories.

Rice, noodles or potatoes

If you don't want to, you need not add noodles, potatoes or rice to your chicken vegetable soup. However, if you do want to, this is where the calories come from.

  • Ÿ1/4 cup of cooked, long-grain white rice: 51 calories
  • Ÿ1/4 cup of egg noodles: 55 calories
  • Ÿ1/4 cup of diced red potatoes: 26 calories

5 Recommended Chicken Vegetable Soup Recipes

If you are looking for the perfect soup recipe that is quick and easy and provides you with a healthy and low-calorie meal, you need look no further. These five recipes are the best for a delicious and nutritious meal that is warming and comforting.

1. Chicken Broth with Carrots and Celery

  • Servings: 6               
  • Cooking time: prep 0:20, cook 1:15


2 tablespoons of olive oil

1 halved leek, washed and sliced thinly

8 cups of Campbell’s Real Chicken Stock

1 peeled turnip or swede, diced

1 kilogram of skinless chicken legs

1 peeled carrot, diced

5/4 cups of dry soup mix

2 sticks of celery (diced) and 2 zucchinis (diced)

2 crushed cloves of garlic


  • Heat the oil in a saucepan on a medium heat and add the garlic and leek. Cook and stir for two minutes until soft but before brown. Add the carrot, zucchini, celery and swede/turnip and cook for another two minutes. Add the soup mix, chicken and stock with a cup of cold water. Bring to the boil.
  • Reduce the heat again. Cover and simmer for one hour while occasionally stirring. The vegetables should be tender.
  • Take out the chicken legs and allow them to cool. Take the meat off of the bone and roughly chop it, adding it back into the soup. Season with pepper and salt and serve into warmed bowls.

2. Creole Chicken Soup with Zucchini and Yellow Squash

  • Servings: 10 to 12    
  • Cooking time: prep 0:15, cook 0:40


1.5 cups of spinach leaves, stemmed and cleaned

3 pounds of chicken, skinned, boned and fat removed. Save the carcass

1 pound of dried pasta shapes One cup of chopped celery

1.5 onions, chopping

2 tablespoons of olive oil

3 quarts of chicken stock

4 bay leaves

1 pinch of red pepper

1 cup of diced carrots

0.5 cup of chopped green onions

2 tablespoons of finely minced garlic

2 cups of various fresh vegetables, diced

2 tablespoons of chopped basil

1/4 cup of fresh parsley



  • Heat the olive oil in a large saucepan. When it is hot, add the chicken carcass and the meat and sauté for five minutes. Remove the carcass.
  • Add the onions, garlic, parsley, carrots, celery, green onions, basil and bay leaves to the pan. Sauté for four minutes.
  • Add the chopped vegetables, crushed red paper and spinach and sauté for a further minute before adding the stock and bringing it to the boil.
  • Add the pasta and reduce the broth to a summer for roughly twenty minutes until the pasta is tender.

3. Spinach, Broccoli and Mushroom Chicken Soup

  • Servings: 6 +    
  • Cooking time: prep 0:15, cook 0:30


Chicken legs, breasts or a whole chicken

A packet of frozen or fresh spinach

Any other vegetables (optional)

Package of sliced mushrooms

1 head of broccoli

Garlic powder (optional)

Cayenne pepper

5 - 6 beaten eggs

5 - 6 garlic cloves

3 - 4 ribs of celery

3 - 4 carrots

2 onions

Turmeric, oregano, basil


Sea salt, pepper, curry


  • Boil the chicken in a large pot then remove and chop into small pieces.
  • Add onions, garlic, carrots and celery to boiling water. Add curry, turmeric, oregano, cayenne, parsley, basil, pepper, salt and garlic.
  • Boil until the vegetables are completely cooked, then add the mushrooms, broccoli and spinach. Stir and add beaten eggs. Boil for a further two minutes to ensure that the eggs are cooked and then serve.

4. Traditional Chicken Vegetable Broth

  • Servings: 16    
  • Cooking time: prep 0:30, cook 2:05


1 roasting chicken, skinned and cut up

2 tablespoons of chicken bouillon granules

3/4 teaspoon of dried basil, oregano and tarragon

Half a teaspoon of fresh parsley

3/4 teaspoon of salt and pepper

Half a teaspoon of garlic powder

2 cups of broccoli florets

1 can of stewed tomatoes

2 cups of frozen peas (optional)

2 sliced celery ribs

1 chopped onion

2 quarts of water

2 cubed potations

4 sliced carrots



  • Put the chicken, onion, celery and water into a Dutch oven and bring to the boil. Skim the fat and reduce the heat. Cover the mixture and allow to simmer for one to two hours until the chicken is tender. Remove the chicken and cool.
  • Take the meat from the bones, cut it up and return to the pan. Add the carrots, tomatoes, bouillon, turnip, potatoes and seasoning and bring to the boil.
  • Reduce the heat once again and leave to simmer for a further twenty minutes. Add the peas and broccoli if desired and simmer for another fifteen or twenty minutes.

5. The Paleo Chicken Vegetable Soup

  • Servings: 8    
  • Cooking time: prep 0:20, cook 0:25


1.5 cups of cooked chicken

1 handful of chopped fresh parsley

2 tablespoons of paleo cooking fat

1 cup of diced tomatoes

6 - 8 cups of chicken stock

4 fresh sprigs of thyme

3 minced garlic cloves

1 cup of cut cauliflower

1 diced bell pepper

1 chopped onion

2 sliced zucchinis

1 sliced leek

3 sliced carrots

2 bay leaves



  • Melt the cooking fat in a large stockpot over a medium heat and cook the garlic, onion, chicken and leek for around five minutes until the onions are tender.
  • Add the remaining vegetables, thyme, parsley and bay leaves. Cover everything with the chicken broth.
  • Bring the mixture to the boil and then reduce to the heat to leave to simmer for twenty minutes.
  • Season with pepper and salt.
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