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Soup is one in all my favorite matters to make for dinner, specifically on a cold day. My girls occur to love soup too, and this fowl vegetable soup is a current favorite. It’s chock full of tender chicken and a rainbow of vegetables for a simple yet pleasurable dinner.
INGREDIENTS
1 tablespoon butter
1/2 cup onion finely diced
2 peeled carrots, halved lengthwise and sliced
2 stalks celery thinly sliced
2 minced garlic teaspoons
3 cups cooked chicken shredded or cubed
salt and pepper to taste
15 ounce can diced tomatoes do not drain
8 ounce can tomato sauce
1 teaspoon Italian seasoning
6 cups chicken broth
1 large Russet potato peeled and cut into 1/2 inch cubes
1/2 cup frozen corn
1/2 cup diced green beans fresh or frozen
2 tablespoons chopped fresh parsley
INSTRUCTIONS
Melt the butter in a large pot over medium-high heat. Add the onion, carrots, and celery to the pot.
Cook for 5-6 minutes or until softened. Add the garlic and cook for 30 seconds more. Season with salt and pepper to taste.
Add the chicken, tomatoes, tomato sauce, Italian seasoning, chicken broth and potato to the pot; bring to a simmer.
Cook for 20-25 minutes or until potatoes is tender. Taste and add salt and pepper as desired.
Stir in the corn and green beans and cook for 5 minutes more. Sprinkle with parsley and serve.
NUTRITION
Calories: 284kcal | Carbohydrates: 24g | Protein: 21g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 58mg | Sodium: 762mg | Potassium: 1010mg | Fiber: 3g | Sugar: 5g | Vitamin A: 3820IU | Vitamin C: 32.8mg | Calcium: 78mg | Iron: 3.2mg
INGREDIENTS
1 tablespoon butter
1/2 cup onion finely diced
2 peeled carrots, halved lengthwise and sliced
2 stalks celery thinly sliced
2 minced garlic teaspoons
3 cups cooked chicken shredded or cubed
salt and pepper to taste
15 ounce can diced tomatoes do not drain
8 ounce can tomato sauce
1 teaspoon Italian seasoning
6 cups chicken broth
1 large Russet potato peeled and cut into 1/2 inch cubes
1/2 cup frozen corn
1/2 cup diced green beans fresh or frozen
2 tablespoons chopped fresh parsley
INSTRUCTIONS
Melt the butter in a large pot over medium-high heat. Add the onion, carrots, and celery to the pot.
Cook for 5-6 minutes or until softened. Add the garlic and cook for 30 seconds more. Season with salt and pepper to taste.
Add the chicken, tomatoes, tomato sauce, Italian seasoning, chicken broth and potato to the pot; bring to a simmer.
Cook for 20-25 minutes or until potatoes is tender. Taste and add salt and pepper as desired.
Stir in the corn and green beans and cook for 5 minutes more. Sprinkle with parsley and serve.
NUTRITION
Calories: 284kcal | Carbohydrates: 24g | Protein: 21g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 58mg | Sodium: 762mg | Potassium: 1010mg | Fiber: 3g | Sugar: 5g | Vitamin A: 3820IU | Vitamin C: 32.8mg | Calcium: 78mg | Iron: 3.2mg
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