05 Apr Chicken Vegetable Soup
CHICKEN VEGETABLE SOUP
Are you eating enough vegetables? This Chicken Vegetable Soup recipe is packed with veggies and 1/6 of this recipe is only 190 calories. Make a double batch and freeze in portions for a healthy heat-and-eat meal.
- 3 tsp vegetable oil, divided
- 1 lb boneless skinless chicken breast, cut into ½-inch cubes
- 1 cup chopped onions
- 2 garlic cloves, minced
- 1 cup chopped celery
- 1 cup chopped carrots
- 6 cups reduced sodium chicken broth
- 1½ cups corn kernels, fresh or frozen
- 1 cup cut green beans, fresh or frozen
- 1/2 tsp black pepper
In a large skillet or grill pan, heat 2 teaspoons oil over medium-high heat. Add chicken and sauté until browned and cooked through. Set aside.
In a stockpot or Dutch oven, heat 1 teaspoon oil over medium heat. Add onions and garlic; sauté for 2 minutes or until onions are slightly translucent. Add celery and carrots; sauté for an additional 3 to 4 minutes.
Add cooked chicken, broth, corn, green beans and pepper; stir. Bring to a boil then reduce heat and simmer for 10 to 15 minutes or until vegetables are tender, stirring occasionally.
Nutritional analysis is from The Food Processor® Nutrition and Fitness Software by ESHA Research, Inc., version 11.1©, 2016. All nutrition information should be considered approximate.
Note: Recipe can also be found in The Meal Planning Playbook.