Chicken Vegetable Soup with Potatoes

United States Potato Board
  • Yield: 4 servings


1can (14 ounce) reduced-sodium chicken broth
1/2cup water
1 red or white potato (about 8 ounces), cut into 3/4-inch cubes
1 boneless, skinless chicken breast half (about 6 ounces), cut into 3/4-inch cubes
1/2cup sliced carrot
1/2cup sliced celery
1/2cup sliced mushrooms
1/2cup dried tomato
2tablespoons sliced green onions with tops
1tablespoon chopped parsley
1/2teaspoon dried thyme leaves, crushed
1/4teaspoon salt


  1. In 2-quart saucepan, combine broth and water; cover and bring to a boil. Add potato; reduce heat to medium-low; return to boil, and cook, covered, 3 minutes. Add chicken, carrot and celery; return to boil, cover and continue to cook 8 minutes. Add remaining ingredients except salt and pepper. Reduce heat to low; cover and simmer about 5 minutes or until vegetables are just tender and chicken is cooked through. Season with salt and pepper.

Recipe courtesy of the United States Potato Board