Vegetable Chicken Soup

Vegetable Chicken Soup

This light chicken and vegetable soup is perfect for a cool fall day. It's filled with your favorite vegetables. It's light and tasty, perfect for pairing with half of your favorite sandwich.
Course Main Dish
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 6 people


  • 1 tbsp olive oil
  • 1 medium onion (chopped)
  • 2 cloves garlic (minced)
  • 2 cups carrots (chopped)
  • 2 cups turnips (chopped)
  • 1 lb cooked and chopped chicken breast
  • 8 cups chicken broth
  • 2 cups frozen peas
  • 1/2 tsp ground thyme
  • Salt & Pepper to taste


  1. In a large stockpot, saute the oil, onion and garlic for 2 minutes.
  2. Add the carrots, turnips, chicken and chicken broth.
  3. Bring to a boil and cook until the vegetables are tender.
  4. Add the peas, thyme, salt and pepper.
  5. Cook for an additional 4-6 minutes, or until the peas are bright green and tender.
  6. Season with additional salt and pepper, if desired, before serving.

Recipe Notes

Entire recipe makes 6 servings

Serving size is about 2 cups

Each serving = 1 Point*

*based only on ingredients with an SP Freestyle value