Hearty Chicken and Vegetable Soup

A warm and satisfying chicken soup loaded with vegetables. Featuring real butter, it's an easy one pot meal that can be made ahead of time and reheated when ready to serve.
Cuisine: American
Course: 1 pot meals, Kid Friendly, light, Lunches, Main Dishes, Soups
2 from 4 votes
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Prep Time 15 minutes
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Total Time 1 hour
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Servings 6


  • 1 stick Prairie Farms salted butter
  • 1/2 cup all-purpose flour
  • 1 qt chicken broth
  • 1 tsp salt & pepper
  • 1 lb chicken breast cubed
  • 1 onion diced
  • 1 cup potatoes diced
  • 6 cups water
  • 1 cup carrots diced
  • 1 cup celery diced
  • 1 can black eyed peas
  • 1 can tomatoes, whole


  • fresh parsley


  • In large saucepan melt 1 stick of butter. Add 1/2 cup flour. Add chicken stock, and whisk until smooth.
  • Add chicken, potatoes and onion in a saucepan and cook until chicken is no longer pink.
  • Add water, carrots, celery and black eyed peas. Cook for 20 minutes.
  • Cook until vegetables are tender.
  • Garnish with fresh parsley flakes.

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