Hearty Chicken Vegetable Soup

Hearty Chicken Vegetable Soup might be just the soup you are searching for. Watching your figure? This gluten free, dairy free, and whole 30 recipe has 157 calories, 17g of protein, and 7g of fat per serving. This recipe serves 6 and costs $1.15 per serving. A couple people made this recipe, and 89 would say it hit the spot. It will be a hit at your Autumn event. If you have skinless boneless chicken breasts, water, onion, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 40 minutes. It is brought to you by Epicurious. Taking all factors into account, this recipe earns a spoonacular score of 72%, which is solid. Similar recipes include Hearty Chicken Vegetable Soup, Hearty Chicken Vegetable Soup, and Hearty Italian Chicken and Vegetable Soup.

Servings: 6

Preparation duration: 20 minutes

Cooking duration: 20 minutes

 

Ingredients:

1/4 teaspoon black pepper

4 medium carrots, cut diagonally into 1/3-inch-thick slices

2 celery ribs, cut crosswise into 1/3-inch-thick slices

1 3/4 cups chicken broth

3 tablespoons finely chopped fresh parsley

1 garlic clove, minced

2 tablespoons olive oil

1 medium onion, chopped

1 teaspoon salt

1 lb skinless boneless chicken breasts

4 cups water

Equipment:

sauce pan

frying pan

pot

Cooking instruction summary:

Preparation Bring water and broth to a simmer in a 2- to 3-quart saucepan. Add chicken and simmer, uncovered, 6 minutes. Remove pan from heat and cover, then let stand until chicken is cooked through, about 15 minutes. Transfer chicken to a plate and cool 10 minutes. Reserve poaching liquid, uncovered. While chicken is poaching, cook onion in oil in a 4-quart heavy pot, covered, over moderate heat, stirring occasionally, until softened but not browned, about 6 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Add carrots, celery, salt, and pepper and cook, covered, stirring occasionally, until softened, 8 to 10 minutes. Add poaching liquid and simmer, covered, until vegetables are tender, about 10 minutes. Remove from heat. While vegetables are cooking, shred chicken into 1/4-inch-wide strips (about 1 inch long). When vegetables are done simmering, stir chicken into soup along with parsley.

 

Step by step:


1. Bring water and broth to a simmer in a 2- to 3-quart saucepan.

2. Add chicken and simmer, uncovered, 6 minutes.

3. Remove pan from heat and cover, then let stand until chicken is cooked through, about 15 minutes.

4. Transfer chicken to a plate and cool 10 minutes. Reserve poaching liquid, uncovered.

5. While chicken is poaching, cook onion in oil in a 4-quart heavy pot, covered, over moderate heat, stirring occasionally, until softened but not browned, about 6 minutes.

6. Add garlic and cook, stirring, until fragrant, about 1 minute.

7. Add carrots, celery, salt, and pepper and cook, covered, stirring occasionally, until softened, 8 to 10 minutes.

8. Add poaching liquid and simmer, covered, until vegetables are tender, about 10 minutes.

9. Remove from heat.

10. While vegetables are cooking, shred chicken into 1/4-inch-wide strips (about 1 inch long). When vegetables are done simmering, stir chicken into soup along with parsley.


Nutrition Information:

Quickview
156k Calories
17g Protein
6g Total Fat
6g Carbs
14% Health Score
Limit These
Calories
156k
8%

Fat
6g
11%

  Saturated Fat
1g
7%

Carbohydrates
6g
2%

  Sugar
2g
3%

Cholesterol
48mg
16%

Sodium
764mg
33%

Get Enough Of These
Protein
17g
34%

Vitamin A
6988IU
140%

Vitamin B3
8mg
43%

Vitamin K
41µg
39%

Selenium
24µg
35%

Vitamin B6
0.66mg
33%

Phosphorus
189mg
19%

Vitamin C
12mg
15%

Potassium
506mg
14%

Vitamin B5
1mg
12%

Magnesium
29mg
7%

Manganese
0.15mg
7%

Vitamin E
1mg
7%

Vitamin B2
0.11mg
7%

Fiber
1g
6%

Vitamin B1
0.09mg
6%

Copper
0.1mg
5%

Zinc
0.66mg
4%

Folate
17µg
4%

Iron
0.75mg
4%

Calcium
34mg
3%

Vitamin B12
0.18µg
3%

covered percent of daily need
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Pound cake got its name from its original recipe, which called for a pound each of butter, eggs, sugar, and flour.

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Three older ladies were discussing the travails of getting older. One said, "Sometimes I catch myself with a jar of mayonnaise in my hand in front of the refrigerator and can't remember whether I need to put it away, or start making a sandwich." The second lady chimed in, "Yes, some times I find myself on the landing of the stairs and can't remember whether I was on my way up or on my way down." The third one responded, " Well, I'm glad I don't have that problem; knock on wood," as she rapped her knuckles on the table, then told them "That must be the door, I'll get it!"

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