Spicy Chicken Vegetable Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
1 Chicken Breast w/skin1 C. Chopped Onions1 C. Chopped Celery1/2 C. Chopped Bell Pepper1 Small Yellow Squash1 Small Zucchini2 Tbsp Extra Virgin Olive Oil2 tsp. Salt1 Tbsp. Pepper2 32 oz. Containers of Swanson's 99% Fat Chicken Broth2 Chicken Bouillon cubes1 10 oz. Can Ro Tel Tomatoes or any Tomatoes w/green chilies1 tsp. Chopped Garlic2 tsp. Poultry Seasoning1 Tbsp. Chopped Basil1 Large Potato, cubed1 Sm. can Corn1 Sm. can Carrots1/2 C. Frozen Peas
Saute onions, green peppers, celery, squash, and zucchini in olive oil for 2-3 min. Add chicken, skin side down, salt and pepper and cook for 1 min. more. Add broth and bouillon cubes. Add canned tomatoes, garlic, poultry seasoning and basil. Simmer until chicken is done. Add potatoes, corn, and carrots and cook until potatoes are done. Remove chicken and remove meat from bone. Chop and return to soup. Add frozen peas and heat through. Makes 10 1-cup servings.
Number of Servings: 10
Recipe submitted by SparkPeople user GGSHARON.
Number of Servings: 10
Recipe submitted by SparkPeople user GGSHARON.
Nutritional Info Amount Per Serving
- Calories: 127.8
- Total Fat: 4.3 g
- Cholesterol: 5.6 mg
- Sodium: 1,097.8 mg
- Total Carbs: 19.3 g
- Dietary Fiber: 3.2 g
- Protein: 5.2 g
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