Low Fat Chicken and Vegetable Soup

    3 hours

    This soup may be low in fat, but it's not low in flavour. It's super-easy to make - everything is thrown into a saucepan and simmered until ready. It's perfect for the cold winter months.

    59 people made this

    Serves: 4 

    • 250ml chicken stock
    • 75g grated cabbage
    • 135g chopped carrot
    • 4 potatoes, cubed
    • 1/2 onion, chopped
    • 1 (400g) tin cut green beans
    • 4 tablespoons chopped green pepper
    • 25ml tomato juice
    • 3 cloves garlic, finely chopped
    • 1/2 teaspoon dried oregano
    • 1 tablespoon dried basil
    • 1/2 teaspoon Italian herb seasoning
    • 140g cooked and cubed chicken
    • salt and pepper to taste

    Prep:15min  ›  Cook:1hr15min  ›  Extra time:1hr30min  ›  Ready in:3hr 

    1. In a large pot over high heat, combine the chicken stock, cabbage, carrots, potatoes, onion, cut green beans, green pepper, tomato juice, garlic, oregano, basil and Italian herb seasoning.
    2. Bring to the boil, reduce heat to low and simmer for 1 hour or until all vegetables are tender.
    3. Add the chicken and simmer for 15 more minutes. Season with salt and pepper to taste.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (13)


    Not enough liquid i added more to what i thought it needed, i have made easier recipes to be honest, It tasted nice.  -  17 Mar 2018


    Something else. Replaced the potato with Butternut squash to make the recipe very low carb  -  27 Oct 2010


    I was mainly looking for a good combination of seasonings. To cut down on carbs, I left out the carrots and potatoes and used more of the other veggies. I also substituted tomato sauce for tomato juice and added a can of diced tomatoes. My whole family loved it, said it was the best ever. Thanks.  -  26 Feb 2004  (Review from Allrecipes US | Canada)