CHICKEN-VEGETABLE SOUP

Chicken-Vegetable Soup image

Provided by Betty Crocker Kitchens

Categories Entree

Time 15m

Yield 6

Number Of Ingredients 13

1 carton (32 oz) Progresso™ reduced-sodium chicken broth (4 cups)
2 1/2 cups diced cooked chicken breast
1 container (8 oz) refrigerated prechopped celery, onion and bell pepper mix
1 cup frozen sliced carrots
1 bag (14 oz) frozen baby potato and vegetable blend
1 teaspoon roasted garlic (from 4-oz jar)
1/2 teaspoon Italian seasoning
1/2 teaspoon curry powder
1/2 teaspoon freshly ground pepper
1/4 teaspoon salt
1 1/2 cups coarsely chopped fresh baby spinach leaves
1 can (12 oz) evaporated fat-free milk
Freshly ground pepper, if desired

Steps:

In 5-quart Dutch oven, stir together broth, chicken, celery mixture and carrots. Cover; heat to boiling.
Meanwhile, place potato-vegetable blend in microwavable bowl. Cover with microwavable plastic wrap, folding back one edge or corner 1/4 inch to vent steam. Microwave on High 5 minutes. Add garlic, Italian seasoning, curry powder, 1/2 teaspoon pepper and the salt to broth mixture; cover and continue to cook.
Using kitchen scissors, cut cooked potato-vegetable blend into bite-size pieces; add to broth mixture. Stir in spinach and milk. Cover; cook over high heat 5 minutes or until carrots are tender. Sprinkle individual servings with additional pepper.

Nutrition Facts : Calories 200, Carbohydrate 20 g, Fiber 2 g, Protein 25 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 690 mg