Chicken and Mixed Vegetable Soup

Chicken and Mixed Vegetable Soup


27 people made this

This is a simple to make chicken soup that is packed with vegetables and tastes great. It's relatively low in fat and high in taste.


Serves: 4 

  • 1 tablespoon olive oil
  • 250g skinless, boneless chicken breast, cut into bite-size pieces
  • 1 onion, diced
  • 2 cloves garlic, crushed
  • 1 cup sliced carrots
  • 1 cup broccoli florets
  • 1 cup cauliflower florets
  • 1 cup diced celery
  • 2 cups whole peeled tomatoes with liquid, diced
  • 4 cups (1 litre) fat free chicken stock
  • 1 cup chopped fresh spinach
  • 6 drops Tabasco sauce
  • salt and pepper, to taste

Preparation:20min  ›  Cook:45min  ›  Ready in:1hour5min 

  1. Heat the oil in a large saucepan over medium heat. Add the chicken and saute for 5 to 10 minutes or until browned; set aside.
  2. To the same saucepan add the onion, garlic and carrots and saute for about 3 to 5 minutes. Then add the broccoli, cauliflower, celery, tomatoes, chicken stock and reserved chicken.
  3. Stir together well, bring to a slow boil, reduce heat to low and simmer for 25 to 30 minutes. Stir in the spinach, Tabasco sauce, salt and pepper to taste.

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