Too-Sick-to-Cook Chicken Soup

Print Recipe
Chef Marie Nightingale, Saltscapes


1 can (10 ounce/284 mL) cream of chicken soup
1 can (10 ounce/284 mL) chicken broth
1 3/4 cup (425 mL) water
2 cups (500 mL) peeled, cubed potatoes
1/4 cup (50 mL) finely chopped sweet red pepper
2 cups (500 mL) frozen mixed vegetables, thawed
1/2 teaspoon (2 mL) curry powder, or more, to taste
2 cups (500 mL) cubed cooked chicken


In a large saucepan or soup kettle, combine cream of chicken soup, chicken broth, and water, stirring until well blended. Bring to a boil over medium heat. Add cubed potatoes and cook for 10 minutes, stirring occasionally. Add chopped red pepper, mixed vegetables, curry powder and chicken. Reduce heat to low, and simmer, covered, until vegetables are just tender. Makes 6 servings. 

Recipe Tip:
Soup can be frozen in convenient amounts.

Print Recipe