Chicken Vegetable Soup

Chicken Vegetable Soup
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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 143.3
  • Total Fat: 6.2 g
  • Cholesterol: 30.7 mg
  • Sodium: 228.4 mg
  • Total Carbs: 12.4 g
  • Dietary Fiber: 2.6 g
  • Protein: 10.7 g

View full nutritional breakdown of Chicken Vegetable Soup calories by ingredient


Introduction

I needed to use up vegetables and in the end, even with the chicken, it blended well! And the taste was heavenly. I needed to use up vegetables and in the end, even with the chicken, it blended well! And the taste was heavenly.
Number of Servings: 12

Ingredients

    1/2 large onion, finely diced
    1 small butternut squash, diced
    3 stalks celery, with leaves, diced
    2 carrots, diced
    1 red pepper, diced
    2 Tbsp extra virgin olive oil
    1 28oz can diced tomatoes
    4 cups low-sodium chicken stock
    1 small rotisserie chicken, shredded
    1 Tbsp garlic & herbs
    1 Tbsp dried basil
    2 tsp dried marjoram

Tips

I have purposely overcooked this soup to make it blendable. Cooking times can be adjusted and chicken added with the tomatoes and stock if you prefer firmer vegetables.


Directions

Prepare vegetables. Heat olive oil in a large Dutch oven. Add vegetables and cook until fork tender, about 20 minutes, stirring frequently over medium heat. Add diced tomatoes, chicken stock and seasonings. Reduce to a simmer and cook 20 minutes. Add shredded chicken, cover and cook another 20 minutes. Blend a 1-cup serving.

Serving Size: makes 12 1-cup servings

Number of Servings: 12

Recipe submitted by SparkPeople user EMPIERCE.