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.

5 from 2 votes

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Prep Time 20

Cook Time 15

Total Time 35

Course Dinner, Lunch, Main Dish - Vegetarian, MM-Green, Soups and Stews

Cuisine American, Italian

Servings

Calories 140 kcal

Ingredients

1 medium onion diced
2 cloves garlic minced
1 stalk celery diced

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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

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2 tablespoons fresh chives, parsley, or tarragon
1 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons fresh lemon juice

Instructions

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.
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.
Stir in the herbs, salt, pepper, and lemon juice. Taste and adjust seasonings.

Notes

Nutrition

Calories: 140kcalCarbohydrates: 15gProtein: 13gFat: 3gSaturated Fat: 1gCholesterol: 23mgSodium: 701mgPotassium: 721mgFiber: 3gSugar: 7gVitamin A: 3410IUVitamin C: 55mgCalcium: 56mgIron: 1mg

Keyword chicken, soup, veggies

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