Tomato and Chicken Soup with Vegetables
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Large onion dicedHalf a boneless/skinless chicken breast cut in small pieces2 Large carrots diced3 Stalks of celery diced1 1/2 cup of frozen cornLarge can peeled whole tomatoes3 cloves garlic, finely diced1 tbs olive oil1 tbs sugar (optional to help sweeten the onions)Salt to taste
Cut all the ingredients.
Add the canned tomatoes to a pot and put on simmer, add the carrots and celery.
In a pan cook the onion, oil, and sugar until lightly browned, add the garlic and cook for a couple of minutes then add it to the tomato mixture.
Brown the frozen corn in the pan from the onion, cooking occasionally, when add to the tomato mixture.
Pan cook the chicken in the same pan, adding a bit of oil if needed. Add to the chicken mixture and serve.
Serving Size: Makes 6 bowls of soup
Number of Servings: 6
Recipe submitted by SparkPeople user THEONEBLUEGECKO.
Add the canned tomatoes to a pot and put on simmer, add the carrots and celery.
In a pan cook the onion, oil, and sugar until lightly browned, add the garlic and cook for a couple of minutes then add it to the tomato mixture.
Brown the frozen corn in the pan from the onion, cooking occasionally, when add to the tomato mixture.
Pan cook the chicken in the same pan, adding a bit of oil if needed. Add to the chicken mixture and serve.
Serving Size: Makes 6 bowls of soup
Number of Servings: 6
Recipe submitted by SparkPeople user THEONEBLUEGECKO.
Nutritional Info Amount Per Serving
- Calories: 133.2
- Total Fat: 3.0 g
- Cholesterol: 11.4 mg
- Sodium: 206.9 mg
- Total Carbs: 21.2 g
- Dietary Fiber: 3.5 g
- Protein: 7.4 g
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