AmericanItalian

Veggie-up Chicken Soup

Name: Veggie-up Chicken Soup
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 8 servings
Ingredients: 1 medium onion (diced); 2 cloves garlic (minced); 1 stalk celery (diced); 6 cups chicken stock (fat-free); 2 medium carrots (peeled and diced); 2 small zucchini (diced); 2 cups shredded cabbage; 2 cups chopped Swiss chard; 2 cups small cauliflower florets; 2 cups small broccoli florets; 1 medium red bell pepper (diced); 1 cubed chicken breast; 2 tablespoons fresh chives, parsley, or tarragon; 1 teaspoon Kosher salt; 1/2 teaspoon freshly ground black pepper; 2 tablespoons fresh lemon juice

If quick, healthy, and delicious appeals to you, this soup is for you. It takes more time to chop the vegetables than it does to cook them. This is a great soup to make early in the week and have on hand for lunches.

By Chef Laura Bonicelli

chickensoupveggies

Prep Time

20 min

Cook Time

15 min

Total Time

35 min

Servings

8 servings

Ingredients

1 medium onion (diced)
2 clovesgarlic (minced)
1 stalkcelery (diced)
6 cupschicken stock (fat-free)
2 medium carrots (peeled and diced)
2 small zucchini (diced)
2 cupsshredded cabbage
2 cupschopped Swiss chard
2 cupssmall cauliflower florets
2 cupssmall broccoli florets
1 medium red bell pepper (diced)
1 cubed chicken breast
2 tablespoonsfresh chives, parsley, or tarragon
1 teaspoonKosher salt
1/2 teaspoonfreshly ground black pepper
2 tablespoonsfresh lemon juice

Instructions

1
Heat a medium-sized pot over medium heat and spray with canola cooking spray. Saute the onion until translucent, about 3 minutes. Add in the garlic and celery and saute for an additional minute.
2
Add in the stock, vegetables, and chicken. Cover the pot and simmer for 5 minutes. Uncover the pot and simmer for an additional 5 minutes.
3
Stir in the herbs, salt, pepper, and lemon juice. Taste and adjust seasonings.

Chef's Notes

Nutrition (per serving)

140

Calories

13g

Protein

15g

Carbs

Fat

Fiber

701mg

Sodium