Chicken Vegetable Soup

You can never have too many main course recipes, so give Chicken Vegetable Soup a try. One serving contains 278 calories, 22g of protein, and 11g of fat. For $2.1 per serving, this recipe covers 20% of your daily requirements of vitamins and minerals. This recipe serves 2. 9 people were impressed by this recipe. It is brought to you by Taste of Home. A mixture of canned diced tomatoes, chicken broth, onion, and a handful of other ingredients are all it takes to make this recipe so tasty. It is perfect for Autumn. It is a good option if you're following a gluten free and dairy free diet. From preparation to the plate, this recipe takes around 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 72%, which is solid. Similar recipes include Chicken Vegetable Soup, Vegetable Chicken Soup, and Chicken and Vegetable Soup.

Servings: 2

Preparation duration: 10 minutes

Cooking duration: 35 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Directions In a large saucepan, combine the first five ingredients. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until vegetables are tender. Stir in the chicken, tomatoes, salt and pepper; heat through. Yield: 2 servings. Originally published as Chicken Vegetable Soup in Taste of HomeDecember/January 2001, p11 Nutritional Facts One serving (1 cup) equals 0 calories, 0 fat (0 saturated fat), 0 cholesterol, 0 sodium, 0 carbohydrate, 0 fiber, 0 protein. Print Add to Recipe Box Email a Friend

 

Step by step:

1. In a large saucepan, combine the first five ingredients. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until vegetables are tender. Stir in the chicken, tomatoes, salt and pepper; heat through.

Nutrition Information:

covered percent of daily need

 

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