Classic Chicken Vegetable Soup

Name: Classic Chicken Vegetable Soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6
Ingredients: 10 cups Chicken broth; 4 cups Cooked shredded chicken; 4 medium Carrots, peeled and sliced into ¼-inch rounds; 3 medium stalks Celery stalks, sliced into ¼-inch pieces; 2 medium Yukon Gold potatoes, peeled and cut into ½-inch pieces; Coarse salt; Ground black pepper

Recipe GLPRe8be3ea424ec8c

Soup

40 min

231 cal

Servings: 6

Stovetop

SNAP eligible

A comforting homemade chicken and vegetable soup made with tender shredded chicken, carrots, celery, and potatoes in a savory broth. This simple yet satisfying dish is perfect for any day of the week and makes a wholesome meal on its own or paired with crusty bread.

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Ingredients

10 cups Chicken broth

4 cups Cooked shredded chicken

4 medium Carrots, peeled and sliced into ¼-inch rounds

3 medium stalks Celery stalks, sliced into ¼-inch pieces

2 medium Yukon Gold potatoes, peeled and cut into ½-inch pieces

Coarse salt

Ground black pepper

Directions

Pour the chicken broth into a large pot and bring it to a boil over medium-high heat.
Add the sliced carrots and celery pieces to the boiling broth. Stir well to combine.
Add the potato pieces to the pot and return the broth to a gentle boil.
Reduce the heat to medium and simmer for 15-20 minutes, until the potatoes are tender when pierced with a fork.
Stir in the shredded cooked chicken and heat through for 2-3 minutes until warmed throughout.
Season the soup to taste with coarse salt and ground black pepper. Serve hot.

Comments

Grocery List Plus Editorial Staff4

All ingredients are staples at every Charlotte grocer, with no special trips needed—chicken and produce are reliably stocked at Harris Teeter, Food Lion, Publix, Walmart, ALDI, and Kroger. The stated 40 minutes is honest if you're using rotisserie chicken or pre-cut vegetables, but from-scratch prep with whole chicken and hand-chopped vegetables realistically takes 50-55 minutes; the recipe should acknowledge this. Cost per serving runs around $1.50-$2.00, driven entirely by the chicken, making this genuinely economical for a family weeknight. The soup reheats beautifully and improves the next day, but lacks depth without aromatics like onion or garlic, which keeps it solidly competent rather than memorable.

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