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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 231.6
  • Total Fat: 8.1 g
  • Cholesterol: 32.9 mg
  • Sodium: 160.0 mg
  • Total Carbs: 22.9 g
  • Dietary Fiber: 4.1 g
  • Protein: 18.2 g

View full nutritional breakdown of Hearty Chicken-Vegetable Soup (Rachel Ray) calories by ingredient
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Hearty Chicken-Vegetable Soup (Rachel Ray)

Submitted by: BETHSHEALTH

Introduction

Found this recipe in my new subscription of Everyday. Trying to use more fresh vegetables to help avoid some salt. I don't add salt at every step as the directions indicate. And I use the lowest salt chicken broth I can find, or make. Found this recipe in my new subscription of Everyday. Trying to use more fresh vegetables to help avoid some salt. I don't add salt at every step as the directions indicate. And I use the lowest salt chicken broth I can find, or make.
Number of Servings: 8

Ingredients

    1 lb plum tomatoes (figured with 4 tomatoes), quartered lengthwise
    1/4 c extra-virgin olive oil
    1 lb skinless, boneless chicken breasts
    1 medium onion, chopped
    1 lb carrots, peeled and sliced 1/4 inch thick
    1 lb yellow-fleshed potatoes (yukon gold) peeled, halved lengthwise and thinkly sliced crosswise
    4 c chicken broth (unsalted 150mg per cup)
    1/2 lb green beans, trimmed and halved crosswise
    1/3 c chopped flat-leaf parsley
    salt and pepper to taste

Directions

Position a rack in the middle of the oven and preheat to 500 degrees. Arrange tomatoes cut side up on a parchment-paper-lined baking sheet and drizzle 2 tablespoons olive oil on top, season with salt and pepper (or just pepper). Roast until tender, about 20 minutes. Transfer the tomatoes and any juices to a bowl.
Meanwhile, in large saucepan, heat 1 tablespoon olive oil over medium heat. Season the chicken with salt and pepper, add to the pan and cook, turning once, until cooked through, about 10 minutes, transfer to a work surface. Let cool, then shred the meat.
In the same saucepan, heat the remaining 1 tablespoon olive oil over medium heat. Add the onions, season with salt (if desired) and cook until softened, about 5 minutes. Add the carrots, potatoes and chicken broth and bring to a simmer, cook for 5 minutes. Add the green beans and tomatoes with their juice, partially cover and simmer until the potatoes are tender, about 10 minutes. Stir in the chicken and parsley, season with salt and pepper.

8 large servings

Number of Servings: 8

Recipe submitted by SparkPeople user BETHSHEALTH.






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