Chicken Veggie Soup II

Chicken Veggie Soup II

20

"This is a great tasting, simple to make soup. It consists of diced chicken breast with an array of mixed vegetables. It's relatively low in fat and high in taste."

Ingredients

45 m {{adjustedServings}} servings 198 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 198 kcal
  • 10%
  • Fat:
  • 5.9 g
  • 9%
  • Carbs:
  • 15.8g
  • 5%
  • Protein:
  • 21.1 g
  • 42%
  • Cholesterol:
  • 33 mg
  • 11%
  • Sodium:
  • 1049 mg
  • 42%

Based on a 2,000 calorie diet

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Directions

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  1. Heat the oil in a large saucepan over medium heat. add the chicken and saute for 5 to 10 minutes, or until browned; set aside.
  2. To the same saucepan add the onion, garlic and carrots and saute for about 3 to 5 minutes. Then add the broccoli, cauliflower, celery, tomatoes, chicken broth and reserved chicken.
  3. Stir together well, bring to a slow boil, reduce heat to low and simmer for 25 to 30 minutes. Stir in the spinach, hot pepper sauce and salt and pepper to taste.
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Reviews

20
  1. 25 Ratings

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Also great as crock pot soup! I did not cut or saute the chicken first because I like to throw it in and be done! I put in three whole boneless skinless chicken breast on the bottom, sprinkled ...

yum!! this soup is sooo wonderful! my only problem was that i sort of measured the amount of chicken, but did not measure the veggies at all, and i'm always far too generous with the veggies--my...

This was a wonderful recipe, though I admit I didn't follow it to the letter. I used a whole chicken cut up(not boneless/skinless), then deboned and deskinned my chicken and used the broth from...