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Nutritional Info
  • 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

View full nutritional breakdown of Summer Vegetable and Chicken Soup calories by ingredient
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Summer Vegetable and Chicken Soup

Submitted by: ANEWAY

Introduction

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. 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.
Number of Servings: 6

Ingredients

    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

Directions

Prep:

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.

Cook:

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. :)


Convenience Substitutions:

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.






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