Old-Fashioned Chicken and Vegetable Soup
Creamy, colorful, and so filled. This vintage soup recipe has some added protein to make acomplete meal.
Prep Time 10 mins
Cook Time 30 mins
Course Main Course, Soup
Cuisine American
Servings 8
Calories 244 kcal
- 1 medium onion finely chopped
- 1 bunch leeks thinly sliced
- 3-4 ribs celery thinly chopped
- 1/4 cup butter or margarine
- 1 green pepper cut into thin strips
- 28 oz chicken broth
- 2 medium potatoes sliced 1/4" thick
- 3 medium carrots thinly sliced
- 1 1/2 tsp salt
- 1/4 tsp oregano
- 1 bay leaf
- 2 cup milk
- 1 cup frozen peas thawed
- 1 lbs cooked chicken breast shredded or cubed
Chop and prepare your vegetables. Take care to separate and thoroughly rinse leeks.
Heat a large stock pot or Dutch oven to medium-high heat. Melt butter.
Saute onion, leeks, and celery. Cook until the onions are soft.
Stir in green pepper. Cook for one minute.
Add broth, potatoes, carrots, salt, oregano, and bay leaf. Bring soup to a boil. Cover and simmer until the potatoes are tender, 20 to 25 minutes.
Stir in milk, peas, and chicken. Heat uncovered until peas and chicken are warmed through.
Serve hot.
This recipe is 7 Green, 5 Blue, and 4 Purple WW Points.
Calories and points are calculated using 1% milk and butter. Using fat free milk and/or margarine will lower points.
See blog notes on how to make this recipe dairy or nightshade free.
Keyword Gluten Free, Nut Free, WW Friendly