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Chicken Veggie Soup II

Chicken Veggie Soup II

  • Prep

    20 m
  • Cook

    25 m
  • Ready In

    45 m
Stephanie

Stephanie

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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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

  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.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Sherry
22

Sherry

1/28/2009

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 with my favorite spices, mixed pepper and a little red pepper flakes, basil, then topped with everything except the broccoli, cauliflower and spinach. I let it slow cook for 5 hours, then removed the chicken which fell apart on its own to cut into bite size peices, which could be done with a fork, then threw the chicken back in with the brocc, cauli, and three times more spinach since I love it and let it cook for another hour or so. I'm keeping this one in the archives. Thanks for the great idea. Oh yeah, I also only used one can of chicken broth instead of the 4 cups because that's all I needed to make enough broth to cover my ingredients.

LF
20

LF

3/16/2006

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 soup ended up being a vegetable soup with just a few random pieces of chicken floating around, but it was still incredibly good. i used all the veggies listed, plus added a bit of zucchini. i used waaaay more spinach though, because it cooks down so much, and it ended up being my favorite part. instead of fresh tomatoes, i used 1 can that was pre-seasoned with basil and oregano, then i added freshly ground pepper (red & black), oregano, and some italian seasoning to the soup. i wanted to make a baguette or focaccia to serve with this, but didn't have time, so to make this heartier, i cooked about 1/2 cup (dry) of brown rice and added it with the spinach at the end. i can't wait to finish off those leftovers-- and then make this again!

NJOANNEC
10

NJOANNEC

3/10/2007

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 that to prepare the soup. I used more vegetables, pretty much doubled the amount in the recipe, and did not use hot sauce because my tots would not go for it, and this soup was a HIT! It was very, very hearty and very tasty. Served over rice or noodles it is perfect for small children who in our home generally don't like soup. Defintely a keeper and we'll have this again and again. Thanks for this wonderful recipe!

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