Speedy Chicken Vegetable Soup

Nutrition Facts

Per Serving : calories: 234; carbohydrates: 12 g; total fat: 6 g; saturated fat: 1 g; cholesterol: 65 mg; fiber: 2 g; protein: 34 g; sodium: 204 mg; carb choices: 1

Ingredients

1 tablespoon olive oil
2 boneless skinless chicken breasts, trimmed cut bite size (approx. 1¼ lbs)
1 small onion, chopped (1 cup)
4 celery stalks, sliced (1 cup)
4 carrots, peeled sliced (1 cup)
½ teaspoon white or black pepper
6 cups low sodium chicken stock (or homemade stock)
2 cups water
6-8 crimini or button mushrooms, sliced (¾ cup)
2 small zucchini, cut in half length way, chopped (1 cup)
2 cups small bite size broccoli florets (or 1 cup thawed frozen)

Directions

Preheat a large heavy-bottom soup pot (3 quart), add olive oil and chicken, on medium heat cook chicken for approximately 8-10 minutes (stirring occasionally), avoid developing any color on chicken, it may be necessary to add a couple of tablespoons of stock to complete the cooking.

Remove chicken from pot and set aside in a bowl. Into the pot, add onion, celery, carrots, and pepper and cook at a medium heat for 5-7 minutes, cover with chicken stock and water, bring to a low boil, reduce to simmer and cook for 10 minutes then add mushrooms, zucchini, and broccoli, simmer for 5-7 minutes, return chicken to pot until hot (about 2 minutes) then soup is ready to be served, or refrigerated for reheating later.

12/29/2011 2:54 pm | by Jennifer