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Hearty Chicken and Vegetable Soup
Recipes
Hearty Chicken and Vegetable Soup
6 servings
25 minutes total

Ingredients

  • 2 cups fresh green beans
  • 1 small zucchini squash
  • 1 large yellow squash
  • 1 cup fresh kale
  • 1 ½ lb boneless, skinless chicken breasts
  • 1 tablespoon chicken seasoning
  • 2 tablespoons canola oil
  • 4 cups chicken stock
  • 1 (14.5 oz) can diced tomatoes and green chilies
  • 2 tablespoons fresh Italian parsley

Steps

    1. Trim green beans, then cut into 1-inch pieces. Chop zucchini (½ cup) and yellow squash (1 ½ cups) into bite-size pieces. Remove and discard stems from kale, then chop kale finely. Cut chicken into bite-size pieces and sprinkle with seasoning (wash hands).
    2. Preheat medium stockpot on medium-high 2–3 minutes. Place oil in pot, then add chicken; cook and stir 2–3 minutes until chicken is well browned.
    3. Stir in green beans, zucchini, yellow squash, kale, stock, and tomatoes and green chilies (do not drain). Reduce heat to medium-low; simmer 8–10 minutes until vegetables are tender and chicken is 165°F.
    4. Chop parsley finely. Ladle soup into serving bowls; sprinkle with parsley. Serve.

Amount per ⅙ recipe serving: Calories 210, Total Fat 8g, Sat Fat 1g, Trans Fat 0g, Chol 65mg, Sodium 660mg, Total Carb 8g, Fiber 2g, Total Sugar 4g, (Incl. 0g Added Sugars), Protein 27g, Vitamin D 0%, Calc 4%, Iron 10%, Potassium 15%