Healthy and Hearty Chicken Vegetable Soup:

Date Added: 24 Jan 2010
Listed in: Soups, Stews and Chili

• 1 tablespoon olive oil


• 4 boneless, skinless chicken breasts, cut into bite-sized pieces


• 1 shallot, chopped


• 2 cloves of garlic, chopped


• 3 carrots, sliced


• ½ cup celery, sliced


• ½ cup green beans (snap in half if they’re long)


• 2 zucchini, sliced


• 1 cup squash, cut in bit-sized pieces


• 1 bag of baby spinach, or frozen, chopped spinach


• 2 cans stewed, sliced, seasoned tomatoes


• 1 can Cannellini beans


• 1.5-2 cups chicken broth (depending on how thick you like your soup)


• Seasoned or sea salt, to taste


• Black pepper and red pepper flakes, to taste


• 1 teaspoon Italian seasoning blend


• 1 bunch dill, chopped


• 1 bunch cilantro, chopped


• 1 bay leaf

Preparation Time 20 min | Cooking Time 45 min:
8 servings | 264 Calories | 33g Protein | 15g Carbohydrates | 2.5g Fat

This delicious, hearty soup is chock full of vitamins, antioxidants, fiber, and protein.

• Spray a large pot with cooking spray, then heat olive oil in it over high heat. Add chicken, and stir fry for 10 minutes. Add onion, garlic, celery, and carrots, and cook for 5 minutes. Add the squash and green beans, cook for 5 more minutes. Stir in zucchini, tomatoes, chicken broth, salt, pepper, red pepper flakes, dry seasoning blend, and bay leaf. Bring to a boil; reduce heat, and simmer, uncovered, for 25 minutes.


• Stir in the beans and the spinach, heat through until spinach is wilted. Add the fresh herbs, and turn off heat. Discard the bay leaf and garnish with more fresh herbs when serving. Enjoy!

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