Comida Kraft
Recipe Box

Chunky Chicken Vegetable Soup

Chunky Chicken Vegetable Soup is rated 4.5 out of 5 by 82.
Prep Time
25
min.
Total Time
25
min.
Servings

5 servings, 1 cup each

This smart Chunky Chicken Vegetable soup is cozy as a pair of fuzzy slippers: A steaming bowl of chicken, rice and veggies that would make Grandma proud.

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What You Need

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Make It

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  • Cook and stir chicken in hot oil in large saucepan on medium-high heat 5 min. or until done.
  • Add broth, water, vegetables and dressing; stir. Bring to boil; cover. Simmer on low heat 5 min.
  • Stir in rice and parsley. Remove from heat. Let stand, covered, 5 min.

Purchasing & Storing Onions

Look for firm onions with smooth skins. Avoid onions that are spongy, or those that have sprouting bulbs or dark spots. Store onions in a cool dry well-ventilated place for 3 to 4 weeks. If you use only part of an onion, store remaining portion in a tightly covered container in the refrigerator and use within 4 days.

Substitute

Substitute 1 pkg. (10 oz.) frozen mixed vegetables for the cut-up fresh vegetables.

Servings

  • 5 servings, 1 cup each

Healthy Living

  • Low fat
  • Good source of vitamin A or C
  • Generally Nutritious
  • Diabetes Center

Diabetes Center

  • Carb Choices: 1 Carb Choice

Diet Exchange

  • 1/2 Starch
  • 1 Vegetable
  • 1 Meat (L)

Nutrition Bonus

This low-fat soup is an excellent source of both vitamin A from the carrots and vitamin C from the red peppers. And as a bonus, it incorporates a variety of food groups.

Nutritional Information

Serving Size 5 servings, 1 cup each
AMOUNT PER SERVING
Calories 120
Total fat 2g
Saturated fat 0g
Cholesterol 25mg
Sodium 710mg
Carbohydrate 13g
Dietary fiber 1g
Sugars 3g
Protein 12g
% Daily Value
Vitamin A 80 %DV
Vitamin C 30 %DV
Calcium 2 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from I converted this recipe to the crock pot--browned chicken in olive oil, cut into smaller pieces and... I converted this recipe to the crock pot--browned chicken in olive oil, cut into smaller pieces and put in a crock pot--deglazed my pan with chicken broth and cooked all root style vegetables until the broth boiled--put this in the crock pot and ran it on high for one hour-then on low for 5 more hours. I blanched all quick cookin vegetables and put them in the crock for the last hour along with cooked rice. I do not care for minute rice, so used left over cooked rice. I doubled the recipe so I also had left overs.
Date published: 2007-01-29
Rated 4 out of 5 by from Very good recipe, but I did tweek it a little. Very good recipe, but I did tweek it a little. Instead of rice, I put in about half a jar of Great Northern Beans, and I thickly chunked up an onion and cooked it in the pot with the chicken. I used a little garlic powder, and also didn't use fresh parsley, but added some sprinkles of dried parsley leaves, and added some fresh baby spinach leaves. I used celery, broccoli, and carrots for my veggies. Very good tasting recipe, will definately make again! Thanks Kraft!
Date published: 2007-06-05
Rated 5 out of 5 by from DELICIOUS! DELICIOUS! This is so good and so easy. It's our new favorite! It tastes best with fresh veggies rather than frozen. I used broccoli, red bell peppers carrots, mushrooms, cauliflower, and celery. This soup has incredible flavor and the colorful veggies make a great presentation. My sister recommended the recipe to me & I've forwarded it to all my friends. It's really that good!!!
Date published: 2005-04-19
Rated 5 out of 5 by from This was soooo good! This was soooo good! I have a very picky two year old and she loved this soup! I did change it up a bit though. I used the 1 package of seasoning as called for but I used half to cook my chicken in and then just added the other half as directed. For veggies we used carrots, pearl onions (frozen), spinach (frozen), pea pods and peas (both frozen).
Date published: 2013-01-28
Rated 4 out of 5 by from I prepared this soup for my family of 8 and 6 other people. I prepared this soup for my family of 8 and 6 other people. The ages ranged from 3 to 73. Everyone loved it! I added sliced fresh mushrooms and sliced red cabbage, since I didn't have the red peppers. Next time, I'll make sure I get some red peppers, leave out the cabbage and keep the mushrooms. They were yummy!
Date published: 2003-05-30
Rated 5 out of 5 by from My Family is sick so they wanted chicken soup so i tryed this one well let me tell u they were happy... My Family is sick so they wanted chicken soup so i tryed this one well let me tell u they were happy sick people when they left my table tonight. There was no soup let when they were done with it. Thank u kraft of making my family happy even when they are sick. Lisa Vining
Date published: 2002-10-29
Rated 5 out of 5 by from Loved this easy recipe. Loved this easy recipe. I added some carrots, cut up potatoes, pieces of green pepper, and some thinly sliced onions. I also added some medium egg noodles and cilantro instead of the rice and parsley. It was so good and quick to make. My husband loved it.
Date published: 2007-05-30
Rated 5 out of 5 by from A tasty recipe that invites you to play with the ingredients. A tasty recipe that invites you to play with the ingredients. I appreciate recipes like this. I also like that the final quantity can be increased or decreased as needed or desired. This recipe is proof that KISS is often the best way to go. YUM!!
Date published: 2014-10-15
  • 2016-08-29T10:36CST
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