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
- 6 cups reduced sodium chicken broth (fat free)
- 1 ½ cups corn kernels, fresh or frozen
- 1 cup chopped celery
- 1 cup chopped carrots
- 1 cup cut green beans, fresh or frozen
- 1/4 tsp black pepper
In a stockpot or Dutch oven, heat 2 teaspoons oil over medium-high heat; add chicken and sauté until cooked through and no pink remains. Transfer chicken to a bowl and set aside.
In same pot, heat 1 teaspoon oil over medium heat; add onions and garlic; sauté for 2 minutes or until onions turn slightly translucent. Add broth, corn, celery, carrots, beans and pepper. Bring to a boil then reduce heat to low, cover and simmer for 10 to 15 minutes or until vegetables are tender, stirring occasionally. Add cooked chicken and simmer until heated through.
WW Freestyle™ SmartPoints® value 1*
*The Freestyle™ SmartPoints® values for these recipes were calculated by Inmyel and are not an endorsement or approval of the product, recipe or its manufacturer or developer by Weight Watchers International, Inc., the owner of the SmartPoints® registered trademark.
Nutritional analysis is from The Food Processor® Nutrition and Fitness Software by ESHA Research, Inc., version 11.3.285©, 2017.
Nutrition information and SmartPoints® values do not include any optional ingredients. Both should be considered approximate.