Chicken-Vegetable Soup Recipe

Name: Chicken-Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (32-ounce) carton fat-free, less-sodium chicken broth; 2 1/2 cups diced cooked chicken breast; 1 (8-ounce) container refrigerated prechopped celery, onion, and bell pepper mix; 1 cup frozen sliced carrot; 1 (14-ounce) package frozen baby potato and vegetable blend (such as Birds Eye); 1 teaspoon bottled minced roasted garlic; 1/2 teaspoon dried Italian seasoning; 1/2 teaspoon curry powder; 1/2 teaspoon freshly ground black pepper; 1/4 teaspoon salt; 1 1/2 cups coarsely chopped fresh baby spinach; 1 (12-ounce) can evaporated fat-free milk; Freshly ground black pepper (optional)

Servings: persons

1 (32-ounce) carton fat-free, less-sodium chicken broth
2 1/2 cups diced cooked chicken breast
1 (8-ounce) container refrigerated prechopped celery, onion, and bell pepper mix
1 cup frozen sliced carrot
1 (14-ounce) package frozen baby potato and vegetable blend (such as Birds Eye)
1 teaspoon bottled minced roasted garlic
1/2 teaspoon dried Italian seasoning
1/2 teaspoon curry powder
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1 1/2 cups coarsely chopped fresh baby spinach
1 (12-ounce) can evaporated fat-free milk
Freshly ground black pepper (optional)

1
Bring first 4 ingredients to a boil in a covered large Dutch oven.
2
While broth mixture comes to a boil, place potato-vegetable blend in a microwave-safe bowl. Cover with heavy-duty plastic wrap; vent. Microwave at HIGH 5 minutes. While frozen vegetables cook, add garlic and next 4 ingredients to broth mixture; cover and continue to cook.
3
Using kitchen shears, snip cooked potato-vegetable blend into bite-sized pieces. Stir potato-vegetable blend, spinach, and milk into broth mixture. Cover and cook over high heat 5 minutes or until carrot is tender. Sprinkle with additional black pepper before serving, if desired.
4
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5
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360

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 (32-ounce) carton fat-free, less-sodium chicken broth, 2 1/2 cups diced cooked chicken breast, 1 (8-ounce) container refrigerated prechopped celery, onion, and bell pepper mix, 1 cup frozen sliced carrot, and more.

Yes, Chicken-Vegetable Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken-Vegetable Soup

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