food
Home-Style Chicken & Vegetable Soup
Throw in any vegetables you find in your fridge to make this tasty classic soup.
Ingredients (Serves 6)
| 1 tsp | olive oil |
| ½ lb | boneless, skinless white-meat chicken, cut into 1-inch pieces |
| 1 | medium-size onion, finely chopped |
| 2 | medium-size carrots, chopped |
| 1 | celery stalk, trimmed and chopped |
| ¼ lb | fresh fennel (about half a small bulb), tall stalks and leaves discarded and bulb finely chopped |
| 1 | medium-size zucchini, trimmed and diced |
| 1 | large Yukon Gold potato (about ½ pound), peeled and diced |
| 2 cups | canned chopped tomatoes, with their juices |
| 4 cups | chicken stock |
| ¼ cup | chopped fresh parsley |
Instructions
- Heat oil in a heavy 4-quart saucepan over medium-high heat.
- Add chicken, season with salt to taste, and cook, stirring, until all pieces have turned white and are beginning to brown, about 5 minutes.
- Remove chicken with a slotted spoon and place in a small bowl.
- Add onion, carrots, celery, fennel, and zucchini to the pan and cook, stirring, until vegetables begin to soften, 2 to 3 minutes.
- Stir in chicken pieces, potato, tomatoes, and broth and bring to a boil.
- Partially cover, reduce heat to medium-low, and simmer until potato is tender and the chicken cooked through, about 30 minutes.
- Season with salt and pepper to taste. Stir in parsley, and serve.
Nutritional information
135 calories, 2.5 grams of fat.
*Find this and other great recipes in…
Saved By Soup
By Judith Barrett
Enjoy dinner in a bowl using any one of the more than 100 low-fat (less than 3 grams per seving) soup recipes found in Judith Barrett's cookbook. Featuring hearty soup recipes for every season, all you need to do is grab a spoon and enjoy.
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