Chicken-Vegetable Soup

Photo: Oxmoor House

If you use rotisserie chicken or refrigerated precooked chopped chicken, omit the salt because the processed products are higher in sodium than home-cooked unsalted chicken.

Yield: 6 servings (serving size: 1 1/2 cups)
Recipe from Cooking Light Fresh Food Fast

More From Oxmoor House

Recipe Time

Cook Time:
Prep Time:

Nutritional Information

Amount per serving
  • Calories: 208
  • Calories from fat: 10%
  • Fat: 2g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 0.7g
  • Polyunsaturated fat: 0.5g
  • Protein: 25g
  • Carbohydrate: 20g
  • Fiber: 2.4g
  • Cholesterol: 48mg
  • Iron: 1.3mg
  • Sodium: 694mg
  • Calcium: 188mg

Ingredients

  • 1 (32-ounce) carton fat-free, less-sodium chicken broth
  • 2 1/2 cups diced cooked chicken breast
  • 1 (8-ounce) container refrigerated prechopped celery, onion, and bell pepper mix
  • 1 cup frozen sliced carrot
  • 1 (14-ounce) package frozen baby potato and vegetable blend (such as Birds Eye)
  • 1 teaspoon bottled minced roasted garlic
  • 1/2 teaspoon dried Italian seasoning
  • 1/2 teaspoon curry powder
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon salt
  • 1 1/2 cups coarsely chopped fresh baby spinach
  • 1 (12-ounce) can evaporated fat-free milk
  • Freshly ground black pepper (optional)

Preparation

  1. 1. Bring first 4 ingredients to a boil in a covered large Dutch oven.
  2. 2. While broth mixture comes to a boil, place potato-vegetable blend in a microwave-safe bowl. Cover with heavy-duty plastic wrap; vent. Microwave at HIGH 5 minutes. While frozen vegetables cook, add garlic and next 4 ingredients to broth mixture; cover and continue to cook.
  3. 3. Using kitchen shears, snip cooked potato-vegetable blend into bite-sized pieces. Stir potato-vegetable blend, spinach, and milk into broth mixture. Cover and cook over high heat 5 minutes or until carrot is tender. Sprinkle with additional black pepper before serving, if desired.
Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

My Notes

Only you will be able to view, print, and edit this note.

Add Note

Chicken-Vegetable Soup Recipe at a Glance
advertisement
  1. Enter at least one ingredient

You want chicken? We've got it!

Chicken Tonight
Get endless recipe ideas for this dinnertime staple, emailed weekly.
We Respect Your Privacy. Privacy Policy