Name: Chicken and Vegetable Soup
Total time: 1 h
Yield: 6 servings
Ingredients: 1 tbsp olive oil (14 g); 1 large onion, chopped (about 1½ cups, 200 g); 3 celery ribs, sliced (150 g); 3 carrots, sliced into rounds (190 g); 2 medium red potatoes, scrubbed and diced ½ in (about 2 cups, 300 g); 1 tsp garlic powder; 1 tsp dried thyme; ½ tsp dried rosemary, crushed; 6 cups low-sodium chicken broth (1,440 g); 2 cups water; 1 can (14.5 oz) no-salt-added diced tomatoes (411 g); 1 cup green beans, cut in 1-in pieces (110 g); 2 bay leaves; 1½ lb boneless skinless chicken breast (680 g); ½ tsp salt; ¼ tsp black pepper; 1 cup frozen peas (140 g); 1 tbsp cider vinegar (15 g); 2 tbsp chopped fresh parsley (8 g)

Ingredients

0 of 19

1 tbsp olive oil
1 large onion, chopped (about 1½ cups, 200 g)
3 celery ribs, sliced
3 carrots, sliced into rounds
2 medium red potatoes, scrubbed and diced ½ in (about 2 cups, 300 g)
1 tsp garlic powder
1 tsp dried thyme
½ tsp dried rosemary, crushed
6 cups low-sodium chicken broth
2 cups water
1 can (14.5 oz) no-salt-added diced tomatoes
1 cup green beans, cut in 1-in pieces
2 bay leaves
1½ lb boneless skinless chicken breast
½ tsp salt
¼ tsp black pepper
1 cup frozen peas
1 tbsp cider vinegar
2 tbsp chopped fresh parsley

Method

Nutrition

Estimated

Per bowl (about 2 cups) · serving size 1 of 6

Calories298

Total fat	7.3 g
Saturated fat	1.5 g
Sodium	404 mg
Total carbohydrate	25.3 g
Dietary fiber	5.8 g
Total sugars	at least 7.8 g (1 row carries no value)
Protein	34.3 g

Share

Print view Save to an app All recipes

asharedpalate.com · asharedpalate.com/chicken-vegetable-soup