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Chicken and Vegetable Soup
10 min prep time
7servings
Recipe by
Lara Rondinelli Hamilton, RD, LDN, CDE and Jennifer Bucko Lamplough
Source
The Diabetes Cookbook
Photo by
Peter Papoulakos
How to Make Chicken and Vegetable Soup
Soup is a healthy meal that you can load with lots of veggies. If desired, you can add some brown or wild rice to this dish, but add some extra water. This soup would go well with our Orange and Walnut Salad
10 min prep time
7servings
about 1 cup
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Step-By-Step Instructions:
- Add the oil to a large soup pot or dutch oven and heat over medium-high heat. Add the chicken and sear for 4 minutes on each side. Remove the chicken from the pan and set aside.
- Add the carrots, celery, and mushrooms to the same pot and sauté over medium-high heat for 5 minutes.
- Add the remaining ingredients and add the chicken back to the pot. Bring to a boil; reduce the heat and simmer for 45 minutes.
- Remove the chicken from the pot and shred or cut up. Add the chicken back to the pot; stir.
Nutrition facts
7 Servings
-
Serving Size
about 1 cup
- Amount per serving Calories 110
-
Total Fat
3.5g
- Saturated Fat 0.7g
- Trans Fats 0g
- Cholesterol 35mg
- Sodium 370mg
-
Total Carbohydrate
3g
- Dietary Fiber 1g
- Total Sugars 2g
- Added Sugars 0g
- Protein 16g
- Potassium 370mg
- Phosphorous 145mg
Ingredients
olive oil
1 tbsp
chicken breasts (skinless, boneless)
1 lbs
carrot(s) (diced)
2
celery (diced)
3 stalks
white (button) mushrooms (diced)
1 cup
low sodium chicken broth (fat-free, reduced-sodium)
32 oz
dried oregano (dried)
1/4 tsp
dried thyme (dried)
1/4 tsp
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