CHICKEN VEGGIE SOUP II

Chicken Veggie Soup II image

This is a great tasting, simple to make soup. It consists of diced chicken breast with an array of mixed vegetables. It's relatively low in fat and high in taste.

Provided by Stephanie

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Time 45m

Yield 4

Number Of Ingredients 13

Ingredients

1 tablespoon olive oil
½ pound skinless, boneless chicken breast meat - cut into bite-size pieces
1 onion, chopped
2 cloves garlic, minced
1 cup sliced carrots
1 cup broccoli florets
1 cup chopped cauliflower
1 cup chopped celery
2 cups whole peeled tomatoes with liquid, chopped
4 cups fat free chicken broth
1 cup chopped fresh spinach
6 drops hot pepper sauce
salt and pepper to taste

Steps:

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.
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 broth and reserved chicken.
Stir together well, bring to a slow boil, reduce heat to low and simmer for 25 to 30 minutes. Stir in the spinach, hot pepper sauce and salt and pepper to taste.

Nutrition Facts : Calories 197.9 calories, Carbohydrate 15.8 g, Cholesterol 32.9 mg, Fat 5.9 g, Fiber 4.4 g, Protein 21.1 g, SaturatedFat 1.1 g, Sodium 1048.8 mg, Sugar 7.7 g