Chicken and Vegetable Soup

Chicken and Vegetable Soup
Summary

Soup is a healthy meal that you can load with lots of veggies. If desired, you can add some brown or wild rice to this dish, but add some extra water. This soup would go well with our Orange and Walnut Salad

  • Prep time
    10 min
  • Servings
    7 Servings
  • Serving size
    about 1 cup
Budget Friendly Dinner Lunch Sides Lower Carb Veggie Rich Comfort Food Kid Friendly
Nutrition Facts

Nutrition Facts

7 Servings

  • Serving Size
    about 1 cup
  • Amount per serving Calories 115

  • Total Fat 3.5g
    • Saturated Fat 0.5g
  • Cholesterol 40mg
  • Sodium 390mg
  • Total Carbohydrate 3g
    • Dietary Fiber 1g
    • Total Sugars 2g
  • Protein 16g
  • Potassium 370mg

Choices/Exchanges: 1 Vegetable, 2 Lean protein

Budget Friendly Dinner Lunch Sides Lower Carb Veggie Rich Comfort Food Kid Friendly
Ingredients

Ingredients

  • olive oil
    1 tbsp
  • chicken breasts (skinless, boneless)
    1 lbs
  • carrot(s) (diced)
    2
  • celery (diced)
    3 stalks
  • mushrooms (diced)
    1 cup
  • chicken broth (fat-free, reduced-sodium)
    32 oz
  • dried oregano (dried)
    1/4 tsp
  • dried thyme (dried)
    1/4 tsp
Directions

Directions

  1. Add the oil to a large soup pot or dutch oven and heat over medium-high heat. Add the chicken and sear for 4 minutes on each side. Remove the chicken from the pan and set aside.

  2. Add the carrots, celery, and mushrooms to the same pot and sauté over medium-high heat for 5 minutes.

  3. Add the remaining ingredients and add the chicken back to the pot. Bring to a boil; reduce the heat and simmer for 45 minutes.

  4. Remove the chicken from the pot and shred or cut up. Add the chicken back to the pot; stir.

Reviews
  • Recommended

    This was so easy and delicious. Comfort food along with some biscuits and a side salad. :) I would make it again.