Ingredients for Quickie Chicken Veggie Soup
- 2 cups cooked chicken
- 1 (28 ounce) can whole peeled tomatoes
- Carrot, as part of 2 cups assorted vegetables
- Snap Peas, as part of 2 cups assorted vegetables
- Celery, as part of 2 cups assorted vegetables
- Cauliflower Floret, as part of 2 cups assorted vegetables
- Broccoli Spear, as part of 2 cups assorted vegetables
- Bell Pepper, as part of 2 cups assorted vegetables
- 1 cup chicken broth
- 1 medium onion
- 2 cloves garlic
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon black pepper
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How to Make Quickie Chicken Veggie Soup
- Add 2 cups cooked chicken (shredded or diced) and 1 cup chicken broth to a large pot.
- Add one (28 ounce) can of whole peeled tomatoes, undrained.
- Roughly chop 2 cups of your favorite vegetables (e.g., carrots, celery, zucchini, bell peppers). Add to the pot.
- Add 1 medium onion, chopped, and 2 cloves garlic, minced.
- Stir in 1 teaspoon dried oregano, 1/2 teaspoon dried basil, and 1/4 teaspoon black pepper.
- Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until vegetables are tender-crisp.
- Taste and adjust seasoning if needed (though the canned ingredients usually provide sufficient salt).
- Serve hot and enjoy! Garnish with fresh herbs if desired.
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
40g
Fat
10g
Carbs
6g
