Souper Easy Chicken and Vegetable Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
4 Boneless, skinless chicken breasts (frozen is what I use...)2 Bags of frozen vegetables of your choice1 Large onion4 Cups chicken broth1 Clove Garlic, minced
In a large pot, bring chicken broth to a boil. In a small skillet, cook onions and garlic in Pam spray or small amount of olive oil (olive oil is not included in the nutritional facts you see here). Add this to the broth, along with whole chicken breasts. Simmer until chicken is cooked through. Remove chicken from broth and set aside to cool. Add the bags of vegetables to broth and cook until tender/thawed. If you'd like a thicker soup, pull out some of the cooked veggies and broth and blend in the blender or food processor, and then add back to the pot. Cut chicken into bite size pieces and add back to the soup. Enjoy! When I make it, I usually come out with about 6- 1 1/4 cup servings, but its not a perfect science.
Number of Servings: 6
Recipe submitted by SparkPeople user TINK_313.
Number of Servings: 6
Recipe submitted by SparkPeople user TINK_313.
Nutritional Info Amount Per Serving
- Calories: 258.5
- Total Fat: 3.2 g
- Cholesterol: 91.3 mg
- Sodium: 1,136.6 mg
- Total Carbs: 16.0 g
- Dietary Fiber: 4.2 g
- Protein: 40.7 g
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