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Chicken Vegetable Soup

Source: dinnertonight.tamu.edu

Course: Soup

Prep Time: 30 min

Cook Time: 40 min

Total Time: 1 hr 10 min

Yield: 8 people

Serves:

Ingredients

  • 2 tablespoon extra virgin olive oil
  • 1 medium onion (finely chopped)
  • 3 medium carrots (finely chopped)
  • 2 stalks celery (finely chopped)
  • 4 garlic cloves (minced)
  • 4 cups low sodium chicken broth
  • 4 cups water
  • 2 cups cooked, (shredded chicken)
  • 4 small potatoes (with skin chopped)
  • 1 medium bell pepper (chopped)
  • 12 teasppon seasoning salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon thyme
  • 12 head green cabbage (coarsely chopped)

Directions

  1. Heat a large pot or Dutch oven to medium heat and add olive oil. When oil is hot, add onion, carrots, carrots, and celery. Stir frequently for 5-6 minutes, or until vegetables are aromatic and slightly softened.
  2. Add garlic and continue sautéing for 1 more minute.
  3. Add all remaining ingredients except cabbage. Bring to a boil, and then reduce to a strong simmer. Simmer for 20 minutes.
  4. Add cabbage and simmer for another 20 minutes, or until desired tenderness reached.
  5. Add additional seasoning to taste. Serve hot.

Amount Per Serving (8)

  • Calories: 210
  • Protein: 17
  • Sugar: 5
  • Carbohydrate: 24
  • Fat: 6
  • Cholesterol: 45
  • Sodium: 210
  • Fiber: 5
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