Home-Style Chicken & Vegetable Soup

Throw in any vegetables you find in your fridge to make this tasty classic soup.

recipe image

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
2medium-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
1medium-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

  1. Heat oil in a heavy 4-quart saucepan over medium-high heat.
  2. Add chicken, season with salt to taste, and cook, stirring, until all pieces have turned white and are beginning to brown, about 5 minutes.
  3. Remove chicken with a slotted spoon and place in a small bowl.
  4. Add onion, carrots, celery, fennel, and zucchini to the pan and cook, stirring, until vegetables begin to soften, 2 to 3 minutes.
  5. Stir in chicken pieces, potato, tomatoes, and broth and bring to a boil.
  6. Partially cover, reduce heat to medium-low, and simmer until potato is tender and the chicken cooked through, about 30 minutes.
  7. Season with salt and pepper to taste. Stir in parsley, and serve.

Nutritional information

135 calories, 2.5 grams of fat.