1/1 Photo of Easy Chicken Vegetable Soup
Melinda #2's Note:
Easy, quick, delicious, nutritious and low calorie. A yummy meal any time, but especially great on a cold day.
My Private Note
Units: US | Metric
- 1 tablespoon extra virgin olive oil
- 2 large carrots, diced
- 2 stalks celery, diced
- 1 large onion, diced
- 1 elephant garlic clove, quartered and thinly sliced
- 2 (32 ounce) boxes chicken stock (Kirkland)
- 1 (14 1/2 ounce) can fire-roasted tomatoes
- 1 sprig fresh rosemary
- 2 teaspoons dried basil
- 1/4 teaspoon ground red pepper
- 2 (12 1/2 ounce) cans chicken breasts (Kirkland)
- 4 cups mixed vegetables, Frozen Organic (Kirkland, 0r whatever frozen vegetables you like)
- 1 cup fresh broccoli florets
- salt and pepper
- 2 tablespoons extra virgin olive oil
- 3 tablespoons fresh parsley, finely chopped
- 1Heat 1 Tbsp olive oil, med-high heat, in large (8qt) stock pan.
- 2Saute carrots, celery, and onion for a couple of minutes. Add garlic, a couple pinches of salt, and continue to saute until you smell the garlic (about a minute or two).
- 3Add Chicken Stock, Fire Roasted Tomatoes, Rosemary, Basil and about 1/4 tsp ground red pepper (more or less for your taste), 1/4 tsp salt and pepper. Bring to a boil, reduce heat, cover and simmer about 30 minutes. Remove rosemary sprig.
- 4Add Chicken, frozen veggies and broccoli. Heat through. Salt and pepper if needed for taste. More red pepper can be added if you want a little more heat, and if you want a little more garlic flavor you can add some garlic powder.
- 5Drizzle with remaining 2 tbsp olive oil and sprinkle with the fresh parsley and serve.
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Nutritional Facts for Easy Chicken Vegetable Soup
Serving Size: 1 (511 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 348.0
- Calories from Fat 147
- Total Fat 16.3 g
- Saturated Fat 3.8 g
- Cholesterol 63.5 mg
- Sodium 599.7 mg
- Total Carbohydrate 22.1 g
- Dietary Fiber 4.0 g
- Sugars 8.6 g
- Protein 27.5 g
The following items or measurements are not included: