Meghan and Jenn's Veggie, Chicken and Herb Soup

Meghan and Jenn's Veggie, Chicken and Herb Soup

8 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    2 h
  • Ready In

    2 h 15 m
Recipe by  HYSOCIETY

“This soup is full of veggies and chicken which is a delightful way to end the day. Try substituting a can of creamed corn or whole kernel corn for the frozen corn, too.”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

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Directions

  1. In a large pot, combine bell pepper, onion, celery (reserve leaves for garnish), broccoli, corn, chicken and garlic. Season with basil, oregano, rosemary, parsley, salt and pepper. Stir bouillon into mixture and pour in enough water to cover by 2 inches. Bring to a boil, then reduce heat and simmer 2 hours, stirring occasionally.

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Reviews (8)

Rate This Recipe
chris0902
9

chris0902

Contrary to what another reviewer stated, this is NOT a healthy soup. way too much sodium, any recipe with buillion cubes is NOT healthy.

KEZ
7

KEZ

Quite good but needs a bit of adjustment. I followed the recipe exactly and for us it was a bit too salty and I didn't add any extra salt. Also it's not the prettiest soup. My husband and I enjoyed it though I just need to work out how to reduce the salt content without losing the flavour. Thanks

Pam-3BoysMama
5

Pam-3BoysMama

I made this recipe as part of a soup and salad supper (served with Italian Bread from a Bread Machine). The soup itself is tasty, but (as pointed out by another reviewer) it's not that pretty. Although I did cook it for the recommended time, I didn't add the broccoli until the last half hour. I added a handful of frozen peas and carrots that needed using. If I make this again, I would cook the chicken separately (or just use leftover chicken) and throw it in near the end. Cooking the chicken from a raw state is part of what makes it "not so pretty" - the length of cooking time is the other. This soup could do with a much shorter cooking time. I did add additional boullion for a little more flavor. I also used frozen mixed peppers because I had them on hand.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 75 cal
  • 4%
  • Fat
  • 0.9 g
  • 1%
  • Carbs
  • 8.8 g
  • 3%
  • Protein
  • 9 g
  • 18%
  • Cholesterol
  • 17 mg
  • 6%
  • Sodium
  • 615 mg
  • 25%

Based on a 2,000 calorie diet

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