Hearty Chicken Vegetable soup

Name: Hearty Chicken Vegetable soup Recipe
Prep time: 45 min
Cook time: 120 min
Total time: 165 min
Yield: 12
Ingredients: 1 leek chopped; 1 onion chopped; 1 red pepper chopped; 1 green pepper chopped; 3 stalks celery chopped; 1C fresh chopped mushrooms; 3 Italian plum tomatoes chopped; 1 bunch scallions chopped; 1 clove garlic chopped; 1C zucchini chopped; 1C summer squash chopped; 3 carrots sliced; 2C Kale chopped; 6oz cooked chicken breast sliced; 1C peas; 1C corn; 4 potatoes diced; 4C Pacific organic vegetable broth; 1tsp marjoram; 1tsp dried dill; 1tsp thyme; 1tsp rosemary; 1tsp sage; 2tsp worcestershire sauce; 4C water

Minutes to Prepare: 45
Minutes to Cook: 120

Number of Servings: 12

Ingredients

1 leek, chopped1 onion, chopped1 red pepper, chopped1 green pepper, chopped3 stalks celery, chopped1C fresh chopped mushrooms3 Italian plum tomatoes, chopped1 bunch scallions, chopped1 clove garlic chopped1C zucchini, chopped1C summer squash, chopped3 carrots, sliced2C Kale, chopped6oz cooked chicken breast, sliced1C peas1C corn4 potatoes, diced4C Pacific organic vegetable broth1tsp marjoram1tsp dried dill1tsp thyme1tsp rosemary 1tsp sage2tsp worcestershire sauce4C water

Directions

Spray bottom of large soup pot with spray oil. On medium heat saute leeks, onions, red pepper, green pepper, celery, mushrooms, tomatoes, scallions, and garlic until leeks are tender. Add water and bring to a boil, then reduce heat to medium low. Add carrots, kale, zucchini and summer squash and cook 30 mins. Add chicken, potatoes,spices and worcestershire sauce. Continue to cook for another 20 mins until potatoes are fork tender. Add 4C vegetable broth and simmer for another 10 minutes until soup is fully heated through. Add frozen corn and peas and cook until heated through. This makes about 12 1-cup servings.

Number of Servings: 12

Recipe submitted by SparkPeople user DFURINO.

Servings Per Recipe: 12

Nutritional Info Amount Per Serving

Calories: 177.4
Total Fat: 0.9 g
Cholesterol: 8.2 mg
Sodium: 284.7 mg
Total Carbs: 35.9 g
Dietary Fiber: 6.6 g
Protein: 8.5 g

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