By Grocery List Plus Editorial Staff | Published on June 2, 2026
Serves 4
144 cal · 30 min
Quick Chicken & Vegetable Soup
Recipe GLPRfe862651ff3ad5
A comforting, easy-to-prepare chicken and vegetable soup made with broth, tender potatoes, fresh bell pepper, and mixed vegetables. Ready in under 30 minutes, this light and nourishing soup is perfect for a quick weeknight meal or lunch.
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Ingredients
1 tablespoon chopped onion
1 medium red bell pepper, chopped
1 cup diced potatoes
2 cans (14.5 ounces each) low-sodium chicken broth
1/2 cup cooked chicken, chopped or shredded
1 package (10 ounces) frozen mixed vegetables
1/4 teaspoon dried thyme
1/8 teaspoon ground black pepper
Salt to taste
Directions
Wash your hands thoroughly with soap and clean water. Rinse and pat dry.
Add the diced potatoes, chopped red bell pepper, and low-sodium chicken broth to a large pot.
Place the pot over medium heat and bring the mixture to a boil, stirring occasionally.
Once boiling, add the chopped onion to the pot.
Reduce the heat to low and simmer for 10 minutes until the potatoes begin to soften.
Stir in the cooked chicken, frozen mixed vegetables, dried thyme, and ground black pepper.
Cover the pot with a lid and continue to simmer over low heat.
Cook for at least 5 more minutes until all vegetables are tender when pierced with a fork. Season with salt to taste and serve hot.
Comments
This is a straightforward weeknight soup with ingredients available at any Charlotte grocer—Harris Teeter and Food Lion stock everything, and nothing demands a special trip. The actual time runs closer to 40 minutes once you account for dicing the onion and pepper and bringing everything to a simmer, which isn't a major fib. Cost per serving lands around $2.50 to $3.00, driven by the chicken and broth; it's honest and not budget-breaking. The soup reheats beautifully, making it a solid meal-prep candidate, and it demands only one pot with no fussy timing—a genuine family-friendly option that rewards lazy cooking as much as careful technique.
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