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Chicken Vegetable Soup


Category: Soups & Stews
Servings: 4
Prep + Cooking Time: 30 Minutes


Ingredients: (Conversion Chart)

  • 1 can (14 ounces) reduced-sodium chicken broth
  • cup water
  • 3 medium potatoes, cut into -inch cubes
  • 1 medium carrot, cut into -inch slices
  • 1 pound boneless and skinless chicken breasts, cut into 1-inch chunks
  • 1 medium zucchini, cut into -inch slices
  • 3 green onions, sliced
  • 2 teaspoons dried basil
  • salt and black pepper

Directions:

  1. In a 3-quart saucepan, add broth and water, cover and bring to a boil over medium heat.
  2. Add potatoes and carrot; cover and cook 5 minutes.
  3. Add chicken, zucchini, onions and basil; bring to boil, reduce heat, cover and cook until chicken is opaque throughout, about 7 minutes. Season with salt and pepper.

Nutrition Info:

239 calories (28g protein, 25g carbohydrate, 3g fat, 218mg sodium) per serving
















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