Recipe option
Chicken & vegetable soup
From Robert’s grocery haulServing inspiration only. Follow the ingredient list; pictured toppings and portions may differ.
Use what you haveNo onion, celery, or stock cubes required. Choose a no-onion vegetable blend when that is your preference.
Full printable guideEverything you need.
No onion, celery, or stock cubes required. Choose a no-onion vegetable blend when that is your preference.
Let's make it.
- Put broth, water, carrot, potato, and garlic powder in a saucepan. Bring to a gentle boil, then simmer about 12-15 minutes until the potato is nearly tender.
- Add frozen vegetables and chicken. Simmer another 5-8 minutes, or until vegetables are cooked and leftover chicken reaches 165 F.
- Taste before adding any salt; the broth is already seasoned. Refrigerate extra portions promptly.
Already owned vs. purchased
Already on hand
Chicken, carrot, potato, and pepper.
From the shopping trip
Broth, frozen vegetables, garlic powder.
Portion yield is an estimate, not an actual meal count. Check your pantry before starting and follow your food package instructions.
Food safety: use a food thermometer for chicken and follow package instructions. See the printable guide for source links and storage notes. These options are not personalized medical advice.