Chicken Veggie Soup II recipe

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Ingredients

1 tablespoon olive oil
½ 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 Info

197.9 calories
carbohydrate: 15.8 g
cholesterol: 32.9 mg
fat: 5.9 g
fiber: 4.4 g
protein: 21.1 g
saturatedFat: 1.1 g
servingSize: -
sodium: 1048.8 mg
sugar: 7.7 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

4 servings

Recipe Note

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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