Chicken Vegetable Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1/2 large onion, finely diced1 small butternut squash, diced3 stalks celery, with leaves, diced2 carrots, diced1 red pepper, diced2 Tbsp extra virgin olive oil1 28oz can diced tomatoes4 cups low-sodium chicken stock1 small rotisserie chicken, shredded1 Tbsp garlic & herbs1 Tbsp dried basil2 tsp dried marjoram
Prepare vegetables. Heat olive oil in a large Dutch oven. Add vegetables and cook until fork tender, about 20 minutes, stirring frequently over medium heat. Add diced tomatoes, chicken stock and seasonings. Reduce to a simmer and cook 20 minutes. Add shredded chicken, cover and cook another 20 minutes. Blend a 1-cup serving.
Serving Size: makes 12 1-cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user EMPIERCE.
Serving Size: makes 12 1-cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user EMPIERCE.
Nutritional Info Amount Per Serving
- Calories: 143.3
- Total Fat: 6.2 g
- Cholesterol: 30.7 mg
- Sodium: 228.4 mg
- Total Carbs: 12.4 g
- Dietary Fiber: 2.6 g
- Protein: 10.7 g
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