Chicken and Veggie Soup/Stew Recipe

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Chicken and Veggie Soup/Stew
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  1. In a large pot, cook the 4 chicken tenders in a little bit of water.
  2. Once cooked through, remove from pot and allow to cool enough to handle.
  3. While the chicken cools, prepare the vegetables. Drizzle the olive oil in the bottom of the pot, add the vegetables and garlic then allow to cook over medium heat for a few minutes, almost like a stir fry to help the potatoes keep their shape while simmering later.
  4. After 5 minutes, add the chicken broth (this can also be added a little at a time to keep the veggies from burning).
  5. Dice the chicken and add to the pot.
  6. Add the water and Cream of Mushroom soup.
  7. Add salt and pepper, keeping in mind there is already a green chili in the recipe.
  8. Simmer for 2 to 4 hours on stove top.
  9. When ready to serve, put a little of the cooked (warm) rice in the bottom of the bowl, ladle soup onto the rice and carefully chow down.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 197.82 Kcal (828 kJ)
Calories from fat 68.89 Kcal
% Daily Value*
Total Fat 7.65g 12%
Cholesterol 3.64mg 1%
Sodium 434.62mg 18%
Potassium 523.33mg 11%
Total Carbs 27.36g 9%
Sugars 9.44g 38%
Dietary Fiber 4.2g 17%
Protein 4.43g 9%
Vitamin C 18.4mg 31%
Vitamin A 1mg 33%
Iron 1.6mg 9%
Calcium 77.3mg 8%
Amount Per 100 g
Calories 66.37 Kcal (278 kJ)
Calories from fat 23.11 Kcal
% Daily Value*
Total Fat 2.57g 12%
Cholesterol 1.22mg 1%
Sodium 145.81mg 18%
Potassium 175.57mg 11%
Total Carbs 9.18g 9%
Sugars 3.17g 38%
Dietary Fiber 1.41g 17%
Protein 1.49g 9%
Vitamin C 6.2mg 31%
Vitamin A 0.3mg 33%
Iron 0.5mg 9%
Calcium 25.9mg 8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 3.8
  • 5

Good Points

  • low fat,
  • saturated fat free,
  • cholesterol free

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