Serves 6
342 cal · 55 min
Vegetable Soup with Chicken
Recipe GLPR750cd645635e25
A wholesome and comforting soup brimming with tender chicken, sweet corn, peas, carrots, and potatoes in a light, savory broth. Perfect for a satisfying meal that brings together simple, nourishing ingredients.
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Ingredients
1 can (about 12 ounces) canned chicken in water, with liquid
3 cups water
3 ears fresh corn, husked and cleaned (or 1 can low-sodium whole kernel corn, about 15 ounces, drained)
1 can (about 15 ounces) low-sodium peas, drained
1 pound fresh carrots, peeled and diced into bite-sized pieces (or 1 can low-sodium carrots, about 15 ounces, drained)
2 pounds potatoes, peeled and diced into bite-sized pieces (or 2 cans low-sodium sliced potatoes, about 15 ounces each, drained)
Directions
Pour the canned chicken and its liquid into a large pot. Add the 3 cups of water. Bring to a boil over medium-high heat, stirring occasionally, until the liquid is hot and steaming.
If using fresh corn, hold each ear upright on a cutting board and carefully cut the kernels off using a sharp knife, rotating as you work. If using canned corn, skip this step.
Add the corn kernels (or canned corn), drained peas, diced carrots, and diced potatoes to the pot. Stir well to combine all ingredients.
Allow the soup to come to a rolling boil, stirring occasionally, for about 1 minute to integrate the flavors.
Reduce the heat to low or medium-low and simmer gently, uncovered, for approximately 30 minutes, until the potatoes are tender and easily pierced with a fork and the carrots are cooked through.
Taste the soup and adjust seasoning as desired. Ladle into bowls and serve hot.
