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Chicken Vegetable Soup

Chicken Vegetable Soup

 

CHICKEN VEGETABLE SOUP

Servings: 6
Calories: 190 kcal

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. 

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Ingredients

  • 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
  • cups corn kernels, fresh or frozen
  • 1 cup cut green beans, fresh or frozen
  • 1/2 tsp black pepper

Instructions

  1. 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.
  2. 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.
  3. 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.

Recipe Notes

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.

Nutrition Facts
CHICKEN VEGETABLE SOUP
Amount Per Serving
Calories 190 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Saturated Fat 1g 5%
Cholesterol 55mg 18%
Sodium 620mg 26%
Total Carbohydrates 15g 5%
Dietary Fiber 2g 8%
Sugars 3g
Protein 22g 44%
* Percent Daily Values are based on a 2000 calorie diet.
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