CHICKEN BREAST VEGETABLE SOUP RECIPES

CHICKEN VEGGIE SOUP II RECIPE | ALLRECIPES

Chicken Veggie Soup II Recipe | Allrecipes image

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.

Provided by Stephanie

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Total Time 45 minutes

Prep Time 20 minutes

Cook Time 25 minutes

Yield 4 servings

Number Of Ingredients 13

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

Steps:

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.
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.
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.

Nutrition Facts : Calories 197.9 calories, CarbohydrateContent 15.8 g, CholesterolContent 32.9 mg, FatContent 5.9 g, FiberContent 4.4 g, ProteinContent 21.1 g, SaturatedFatContent 1.1 g, SodiumContent 1048.8 mg, SugarContent 7.7 g

CHICKEN VEGETABLE SOUP RECIPE | EATINGWELL

Chicken Vegetable Soup Recipe | EatingWell image

Barley adds texture, flavor and a healthy dose of fiber to this chicken vegetable soup recipe.

Provided by Diabetic Living Magazine

Categories Healthy Chicken Soup Recipes

Total Time 1 hours 0 minutes

Number Of Ingredients 16

Ingredients

2 pounds skinless, boneless chicken breast halves, cut into bite-size pieces
1 teaspoon poultry seasoning
2 tablespoons olive oil
1?½ cups chopped fresh mushrooms
1 cup chopped carrot
½ cup chopped onion
½ cup chopped green sweet pepper
4 cloves garlic, minced
2 tablespoons snipped fresh basil or 2 teaspoons dried basil, crushed
1 tablespoon snipped fresh parsley or 1 teaspoon dried parsley, crushed
¼ teaspoon ground black pepper
? teaspoon salt
6 cups water
2 tablespoons chicken bouillon granules
1 pound potatoes, cut into 1-inch pieces (about 2-3/4 cups)
½ cup quick-cooking barley

Steps:

In a medium bowl, toss chicken breast pieces with the poultry seasoning; set aside.
In a 5- to 6-quart Dutch oven, heat 1 tablespoon of the oil over medium heat. Add mushrooms, carrot, onion, sweet pepper, garlic, dried basil and parsley (if using), black pepper, and salt; cook for 10 minutes, stirring occasionally. Remove vegetables from Dutch oven; set aside.
Add the remaining 1 tablespoon oil to the Dutch oven; heat over medium heat. Add chicken pieces; cook about 5 minutes or until browned, stirring occasionally. Return vegetables to Dutch oven. Stir in the water and chicken bouillon granules. Bring to boiling; stir in potatoes and barley. Return to boiling; reduce heat. Cover and simmer about 15 minutes or until potatoes are tender. Stir in fresh basil and parsley (if using).

Nutrition Facts : Calories 249.3 calories, CarbohydrateContent 20.2 g, CholesterolContent 65.7 mg, FatContent 4.9 g, FiberContent 2.9 g, ProteinContent 29.4 g, SaturatedFatContent 0.8 g, SodiumContent 705.4 mg, SugarContent 2.5 g

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