Veggie-up Chicken Soup
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
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
Nutrition Facts
Per Serving (serves 8 servings)
* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.
Instructions
- 1
Heat a medium-sized pot over medium heat and spray with canola cooking spray. Saute the onion until translucent, about . 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 . Uncover the pot and simmer for an additional .
- 3
Stir in the herbs, salt, pepper, and lemon juice. Taste and adjust seasonings.
Chef's Notes
Copyright: Chef Laura Bonicelli