Chicken Vegetable Soup: Diet-Friendly Comfort Food
Say goodbye to boring winter dishes! Chicken Vegetable Soup recipe is flavorful comforting and diet-friendly!!!
Servings: 8 Servings
Calories: 249kcal
Ingredients
- 2 Pounds Chicken breast Use leftover chicken or raw chicken breast
- 1 Tablespoon Turmeric
- 2 Tablespoons Chicken bouillon powder
- 1 teaspoon Garlic Powder or 1 Tablespoon of Roasted Garlic
- 1 teaspoon Salt
- ½ teaspoon Black Pepper
- 3 Cups Water
- 32 Ounces Chicken Broth 33 % less Sodium
- 12 Ounces Carrots Fresh or Frozen
- 12 Ounces Frozen Peas Can also use fresh peas
- 12 Ounces Frozen Corn Can also use fresh corn
- 12 Ounces Green Beans Fresh or Frozen
Instructions
- Cut the chicken breast into bite-size pieces.2 Pounds Chicken breast
- Mix together all herbs (Turmeric, Garlic Powder, Chicken Bouillon, Salt, and Pepper)
- Start cooking chicken in a large saucepan. Add spices and sauté until fully cooked, about 8-10 minutes for raw chicken.1 Tablespoon Turmeric, 2 Tablespoons Chicken bouillon powder, 1 teaspoon Garlic Powder, 1 teaspoon Salt, ½ teaspoon Black Pepper
- Add a cup of water to the chicken; this will keep the spices from burning. Bring to a boil.3 Cups Water
- When the chicken is cooked, stir in the peas, green beans, carrots, and corn. And add the chicken broth.32 Ounces Chicken Broth, 12 Ounces Carrots, 12 Ounces Frozen Peas, 12 Ounces Frozen Corn, 12 Ounces Green Beans
- Bring to a boil. Then turn down the heat and simmer for 30 minutes or so.
- Enjoy!!!!!
Notes
2 cups per serving. It is easy to freeze and reheat. We often put the soup into single serving portions in freezer bags.
Nutrition
Calories: 249kcal | Carbohydrates: 24g | Protein: 30g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 1226mg | Potassium: 940mg | Fiber: 6g | Sugar: 6g | Vitamin A: 7759IU | Vitamin C: 29mg | Calcium: 60mg | Iron: 2mg