Laura's Hearty Chicken Vegetable Soup

Name: Laura''s Hearty Chicken Vegetable Soup Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 8
Ingredients: 1/2 Cup - Onion chopped; 4 Cups - Progresso 100% Natural Beef Broth; 1 1/2 Cups - Zucchini cubed; 1 1/2 Cups - Yellow Squash cubed; 2 Cups - Carrots rough chop; 1 Cup - Petite Cut Diced Tomatoes; 2 - Cooked Chicken Breasts cubed; 2 Cups - Fresh Spinach; 4 Cups - Progresso 100% Natural Beef Broth; 2 Cups - Cooked Barley

Minutes to Prepare: 10
Minutes to Cook: 35

Number of Servings: 8

Ingredients

1/2 Cup - Onion, chopped 4 Cups - Progresso 100% Natural Beef Broth 1 1/2 Cups - Zucchini, cubed1 1/2 Cups - Yellow Squash, cubed2 Cups - Carrots, rough chop1 Cup - Petite Cut Diced Tomatoes2 - Cooked Chicken Breasts, cubed2 Cups - Fresh Spinach4 Cups - Progresso 100% Natural Beef Broth2 Cups - Cooked Barley

Directions

Heat olive oil in good size stock pot over medium heat, add onion, cover and sweat until translucent. Add carrots and re-cover for a few minutes. Reduce heat to low-medium. Add the zucchini and squash and continue sweating until they begin to tenderize. Add diced tomatoes and simmer for a few moments. Add chicken. When chicken is warmed through, add spinach in until just wilted. Add broth and bring to a simmer over medium heat. Add in the pre-cooked barley and stir. Serve or store (great for a go-to lunch/dinner throughout the week), makes approximately 8 or more 1 cup servings. *Add more cooking time if you prefer less "bite" to your veggies.

**Seasoning Tip** This is relatively low-sodium and tasty as is, but I do add sea salt and fresh ground pepper as I go. Fresh garlic at the beginning and cumin could make tasty additions too.

**Time Saving Tip** Cook barley per box directions (10 min.) while chopping veggies and chicken. Then it will be ready to add when you need it. Also, I used left-over chicken or rotisserie chicken to make it extra quick.

Number of Servings: 8

Recipe submitted by SparkPeople user VERGE_OF_ME.

Servings Per Recipe: 8

Nutritional Info Amount Per Serving

Calories: 156.1
Total Fat: 1.9 g
Cholesterol: 34.2 mg
Sodium: 555.6 mg
Total Carbs: 18.5 g
Dietary Fiber: 3.7 g
Protein: 16.7 g

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