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A chicken vegetable soup with red skin potatoes, celery, carrots, egg noodles, peas, and canned chicken seasoned with dill is a comforting and delicious dish that is perfect for a cozy night in.

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1 medium onion, chopped
1 cup red-skin potatoes, chopped
½ cup sliced celery
½ cup sliced carrots
1 tablespoon extra-virgin olive oil
2 (14-½ ounce) cans chicken broth
1 (10-ounce) can VALLEY FRESH® 100% Natural* White Chicken, drained
1 cup uncooked egg noodles
½ cup frozen peas
1 teaspoon snipped fresh dill


  1. In a large saucepan, sauté onion, potatoes, celery and carrots in oil until tender.

  2. Add remaining ingredients. Bring mixture to a boil, reduce heat and simmer 10 minutes.

  3. Season to taste with salt and pepper.