Italian Veggie Chicken Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
4 cups water1 tsp pesto2 cups of chopped zucchini2 cloves of garlic4 cups chicken broth (I use chicken stock mixed with water)2 leeks12 oz of cubed chicken breast that is grilled on BBQ5 basil leaves julienne cut1/4 cup of cilantro chopped2 cups of Normandy Style Frozen Veggies1 cup of fresh yellow zucchini1 tsp of red pepper flakes1 Tbs of Monterey Steak Seasoning1 tsp of kosher salt
Take 4 cups of water and 4 cups of chicken stock with 1 tsp of pesto, 1/4 cup of chopped cilantro, and heat in large soup pot. Add green chopped zucchini, garlic, chopped leeks, red pepper flakes, salt, Monterey Steak Seasoning. Heat until veggies are very tender. Blend in blender to make it smooth. You are now done with the blender. Add cubed grilled chicken, 2 -3 cups of Normandy style frozen veggies (I get these from Costco) or add brocolli, carrots, cauliflower and yellow zucchini. Cook just a little bit so that veggies that were added are still very al dente. Cool soup and divide into 8 servings in 1 quart zip lock freezer bags. Place in refrigerator until cool. Then take to freezer making sure to "burb" the bag of any air. Take out bag as you wish to eat the soup and place in a 1 quart stock pot and heat or use microwave for about 4-5 minutes or until hot. Add a little parmesan cheese to the top when you serve. Yum!
Number of Servings: 8
Recipe submitted by SparkPeople user BYHISSPIRIT.
Number of Servings: 8
Recipe submitted by SparkPeople user BYHISSPIRIT.
Nutritional Info Amount Per Serving
- Calories: 168.7
- Total Fat: 6.1 g
- Cholesterol: 38.0 mg
- Sodium: 935.9 mg
- Total Carbs: 11.5 g
- Dietary Fiber: 3.1 g
- Protein: 17.9 g
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