- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 241.1
- Total Fat: 10.4 g
- Cholesterol: 44.0 mg
- Sodium: 1,176.7 mg
- Total Carbs: 17.0 g
- Dietary Fiber: 5.5 g
- Protein: 21.8 g
Summer Vegetable and Chicken SoupSubmitted by: ANEWAY
IntroductionThis flavorful soup is best with fresh summer vegetables, but can be made with frozen too. It is very easy to make, packed with protein, low carb and makes a hearty meal on it's own. This flavorful soup is best with fresh summer vegetables, but can be made with frozen too. It is very easy to make, packed with protein, low carb and makes a hearty meal on it's own.
Olive Oil, 2 tbsp
Garlic, 3 cloves minced
Onions, raw, 1 1/2 diced
Zucchini, 3 cups, sliced
Summer squash (Yellow squash), 3 cups sliced
Canned Chicken, 3 cans (5 oz each) - You may use 3 cups of cooked, diced, fresh chicken
Del Monte Petite Cut Diced Tomatoes, 2 cans (14.5 oz each)
Swanson Natural Goodness Chicken Broth, 3 cans (14 oz. each)
Spinach, fresh, 6 cups - I use easy, bagged baby spinach
Wash and slice 3 cups zucchini and squash.
Coarsely dice 1 and 1/2 onions
Coarsely chop 6 cups of spinach
If using fresh garlic, mince 3 cloves.
In a large saucepan over medium heat, add oil, garlic and onions; cook until onions are transparent and beginning turn golden.
Raise heat to medium-high add zucchini and squash, cook just until tender
Add chicken, tomatoes and chicken broth and bring to a boil
Reduce heat and simmer for 10 minutes.
Add spinach and cook just until wilted.
Enjoy full 2 cup servings 240 calories and 21 grams of protein for long lasting hunger relief.
Note: This soup was so good with canned chicken, that I've always used it. Let me know if it's better with fresh. :)
I've used 3 cups of frozen, mixed, non-starchy vegetables instead of the squash and zucchini, and it turned out good.
You may substitute 3 cups of frozen, chopped spinach, thawed and squeezed dry
Number of Servings: 6
Recipe submitted by SparkPeople user ANEWAY.