Chicken Vegetable Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
4 tbsp unsalted butter, unsalted (divided, 2 tbsp each) 3 tsp Badia minced garlic in olive oil (divided, 1 tsp/2 tsp) (alternatively, 3 cloves of garlic, minced with 1 tsp of olive oil) 2 cups, onions, chopped (1 medium large or 3" onion) 1 red bell pepper, chopped1 green bell pepper, chopped 2 cup, celery, chopped (about 4 stalks without the leaves)2 cups carrots, peeled and julienned (about 6 or 7 carrots)1 cup leek without the dark green leaves, chopped (1 leek bulb)2 cups fresh mushrooms, sliced (about 4 oz.) 2 cups zucchini or summer squash, chopped (1-7 inch zucchini)2 cup frozen peas2 cups frozen corn kernels2 cups frozen cut string beans8 cups unsalted chicken stock 2 tsp kosher salt, divided (1 tsp/1 tsp)1 tsp ground black pepper2 Tbsp Adobo seasoning, divided (1 Tbsp/1 Tbsp)4 packed cups fresh spinach1 pound boneless, skinless chicken breast, cut into bite size pieces
1. Mix chicken pieces in 1 tsp. kosher salt and 1 tsp. pepper and let rest for 10 minutes.
2. In a large soup pot, heat 2 tablespoons of butter and sauté for 1 minute 1 tsp of Badia minced garlic in olive oil or 1 clove of minced garlic with 1 tsp of olive oil. Add chicken pieces. Brown on all sides. Remove chicken from pot.
3. Heat 2 tablespoons of butter over medium heat in the same pot you cooked the chicken (leave the bits from cooking the chicken!). Sauté for 1 minute 2 tsp of Badia minced garlic in olive oil or 2 clove of minced garlic with 1 tsp of olive oil.
4. Add all of the chopped vegetables except the spinach and sauté until onions are translucent and balance of veggies has been tossed through with butter. About 5 minutes.
5. Add 8 cups of low sodium chicken stock and season with 1 tsp. kosher salt and pepper to taste. Add 1 tablespoon of Adobo seasoning. Bring soup to a boil then turn down and simmer over low heat for about 30 minutes uncovered.
6. (If liquid has cooked down, add up to 2 cups of water at this time). Add frozen corn, beans, peas and chicken. Cover the pot and bring back to a boil then turn down heat and let simmer another 10 minutes with cover.
7. Add spinach and cover pot. (Note: Volume of spinach will appear to be too great for the pot; don't worry, just put it in - within a few minutes it will be reduced to size). Stir soup. Simmer for another 5-7 minutes.
8. Taste the soup. Add additional 1 tablespoon Adobo seasoning, if needed according to your taste. Stir again and simmer the soup another 5 minutes.
Makes 8-2 cup servings
Serving Size: 8-2 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user DAVENOHE.
2. In a large soup pot, heat 2 tablespoons of butter and sauté for 1 minute 1 tsp of Badia minced garlic in olive oil or 1 clove of minced garlic with 1 tsp of olive oil. Add chicken pieces. Brown on all sides. Remove chicken from pot.
3. Heat 2 tablespoons of butter over medium heat in the same pot you cooked the chicken (leave the bits from cooking the chicken!). Sauté for 1 minute 2 tsp of Badia minced garlic in olive oil or 2 clove of minced garlic with 1 tsp of olive oil.
4. Add all of the chopped vegetables except the spinach and sauté until onions are translucent and balance of veggies has been tossed through with butter. About 5 minutes.
5. Add 8 cups of low sodium chicken stock and season with 1 tsp. kosher salt and pepper to taste. Add 1 tablespoon of Adobo seasoning. Bring soup to a boil then turn down and simmer over low heat for about 30 minutes uncovered.
6. (If liquid has cooked down, add up to 2 cups of water at this time). Add frozen corn, beans, peas and chicken. Cover the pot and bring back to a boil then turn down heat and let simmer another 10 minutes with cover.
7. Add spinach and cover pot. (Note: Volume of spinach will appear to be too great for the pot; don't worry, just put it in - within a few minutes it will be reduced to size). Stir soup. Simmer for another 5-7 minutes.
8. Taste the soup. Add additional 1 tablespoon Adobo seasoning, if needed according to your taste. Stir again and simmer the soup another 5 minutes.
Makes 8-2 cup servings
Serving Size: 8-2 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user DAVENOHE.
Nutritional Info Amount Per Serving
- Calories: 269.0
- Total Fat: 7.3 g
- Cholesterol: 15.5 mg
- Sodium: 1,467.7 mg
- Total Carbs: 31.5 g
- Dietary Fiber: 7.4 g
- Protein: 23.9 g
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