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Chicken Veggie Soup II Recipe

Recipe by: 106a802496d678ba

"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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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep20 m
  • Cook25 m
  • Ready In45 m
  • 1Heat the oil in a large saucepan over medium heat. add the chicken and saute for 5 to 10 minutes, or until browned; set aside.
  • 2To 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.
  • 3Stir 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.
Ingredients
  • 4 servings
  • 198 cals
  • 1 tablespoon olive oil
  • 1/2 pound skinless, boneless chicken breast meat - cut into bite-size pieces
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 cup sliced carrots
  • 1 cup broccoli florets
  • 1 cup chopped cauliflower
  • 1 cup chopped celery
  • 2 cups whole peeled tomatoes with liquid, chopped
  • 4 cups fat free chicken broth
  • 1 cup chopped fresh spinach
  • 6 drops hot pepper sauce
  • salt and pepper to taste
Nutrition

Amount per serving ( 5 total)

  • Calories:
    198
    10%
  • Fat:
    5.9
    9%
  • Carbs:
    15.8
    5%
  • Protein:
    21.1
    42%
  • Cholesterol:
    33
    11%

Based on a 2,000 calorie diet

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