Chicken and Mixed Vegetable Soup

    Recipe Picture:Chicken and Mixed Vegetable Soup
    1

    Chicken and Mixed Vegetable Soup

    (33)
    1hour5min


    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.

    Ingredients
    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

    Directions
    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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    Reviews and Ratings
    Global Ratings:
    (33)

    Reviews in English (26)

    by
    32

    Also great as crock pot soup! I did not cut or saute the chicken first because I like to throw it in and be done! I put in three whole boneless skinless chicken breast on the bottom, sprinkled with my favorite spices, mixed pepper and a little red pepper flakes, basil, then topped with everything except the broccoli, cauliflower and spinach. I let it slow cook for 5 hours, then removed the chicken which fell apart on its own to cut into bite size peices, which could be done with a fork, then threw the chicken back in with the brocc, cauli, and three times more spinach since I love it and let it cook for another hour or so. I'm keeping this one in the archives. Thanks for the great idea. Oh yeah, I also only used one can of chicken broth instead of the 4 cups because that's all I needed to make enough broth to cover my ingredients.  -  27 Jan 2009  (Review from Allrecipes USA and Canada)

    by
    22

    yum!! this soup is sooo wonderful! my only problem was that i sort of measured the amount of chicken, but did not measure the veggies at all, and i'm always far too generous with the veggies--my soup ended up being a vegetable soup with just a few random pieces of chicken floating around, but it was still incredibly good. i used all the veggies listed, plus added a bit of zucchini. i used waaaay more spinach though, because it cooks down so much, and it ended up being my favorite part. instead of fresh tomatoes, i used 1 can that was pre-seasoned with basil and oregano, then i added freshly ground pepper (red & black), oregano, and some italian seasoning to the soup. i wanted to make a baguette or focaccia to serve with this, but didn't have time, so to make this heartier, i cooked about 1/2 cup (dry) of brown rice and added it with the spinach at the end. i can't wait to finish off those leftovers-- and then make this again!  -  14 Mar 2006  (Review from Allrecipes USA and Canada)

    by
    14

    This was a wonderful recipe, though I admit I didn't follow it to the letter. I used a whole chicken cut up(not boneless/skinless), then deboned and deskinned my chicken and used the broth from that to prepare the soup. I used more vegetables, pretty much doubled the amount in the recipe, and did not use hot sauce because my tots would not go for it, and this soup was a HIT! It was very, very hearty and very tasty. Served over rice or noodles it is perfect for small children who in our home generally don't like soup. Defintely a keeper and we'll have this again and again. Thanks for this wonderful recipe!  -  10 Mar 2007  (Review from Allrecipes USA and Canada)

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