Vegetable Soup with Chicken

Name: Vegetable Soup with Chicken
Yield: 6 Servings
Ingredients: 1 can chicken (about 12 ounces); 3 cups water; 3 ears corn (or 1 can low-sodium whole kernel corn); 1 can low-sodium peas (about 15 ounces); 1 pound fresh carrots, peeled and diced (or 1 can low-sodium carrots, about 15 ounces); 2 pounds potatoes, peeled and diced (or 2 cans low-sodium sliced potatoes, about 15 ounces each)

Source: A Harvest of Recipes with USDA Foods Adapted from a recipe by Natalie Gibson, San Pasqual Reservation

Published by the USDA MyPlate Kitchen library. Read from an archived copy of the source page captured 2025-12-31.

This soup can be prepared quickly in one pot for lunch or dinner.

Makes

6 Servings

Ingredients

1 can chicken (about 12 ounces)
3 cups water
3 ears corn (or 1 can low-sodium whole kernel corn)
1 can low-sodium peas (about 15 ounces)
1 pound fresh carrots, peeled and diced (or 1 can low-sodium carrots, about 15 ounces)
2 pounds potatoes, peeled and diced (or 2 cans low-sodium sliced potatoes, about 15 ounces each)

Directions

In a large pot, heat the chicken and water over medium to high heat until hot.
Cut the kernels off the ears of corn.
Add the corn kernels and all other ingredients to the pot and boil for 10 seconds.
Lower the heat and simmer for about 30 minutes.

Notes

Tip for cooking chicken: The recommended safe minimum internal temperature for chicken is 165 degrees F, as measured with a food thermometer. Learn more about: Corn Peas Carrots Potatoes

Quoted for reference only, exactly as the source printed it, so check product labels yourself before relying on any of it. The methodology page covers the guarantee, and how a contributor can have their text removed on request.