Tomato and Chicken Soup with Vegetables
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 133.2
- Total Fat: 3.0 g
- Cholesterol: 11.4 mg
- Sodium: 206.9 mg
- Total Carbs: 21.2 g
- Dietary Fiber: 3.5 g
- Protein: 7.4 g
View full nutritional breakdown of Tomato and Chicken Soup with Vegetables calories by ingredient
Number of Servings: 6
Ingredients
-
Large onion diced
Half a boneless/skinless chicken breast cut in small pieces
2 Large carrots diced
3 Stalks of celery diced
1 1/2 cup of frozen corn
Large can peeled whole tomatoes
3 cloves garlic, finely diced
1 tbs olive oil
1 tbs sugar (optional to help sweeten the onions)
Salt to taste
Directions
Cut all the ingredients.
Add the canned tomatoes to a pot and put on simmer, add the carrots and celery.
In a pan cook the onion, oil, and sugar until lightly browned, add the garlic and cook for a couple of minutes then add it to the tomato mixture.
Brown the frozen corn in the pan from the onion, cooking occasionally, when add to the tomato mixture.
Pan cook the chicken in the same pan, adding a bit of oil if needed. Add to the chicken mixture and serve.
Serving Size: Makes 6 bowls of soup
Number of Servings: 6
Recipe submitted by SparkPeople user THEONEBLUEGECKO.
Add the canned tomatoes to a pot and put on simmer, add the carrots and celery.
In a pan cook the onion, oil, and sugar until lightly browned, add the garlic and cook for a couple of minutes then add it to the tomato mixture.
Brown the frozen corn in the pan from the onion, cooking occasionally, when add to the tomato mixture.
Pan cook the chicken in the same pan, adding a bit of oil if needed. Add to the chicken mixture and serve.
Serving Size: Makes 6 bowls of soup
Number of Servings: 6
Recipe submitted by SparkPeople user THEONEBLUEGECKO.