Chicken Veggie Soup II recipe
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Ingredients
- 1 tablespoon olive oil ½ pound skinless, boneless chicken breast meat - cut into bite-size pieces 1 onion, chopped 2 cloves garlic, minced 1 cup sliced carrots 1 cup broccoli florets 1 cup chopped cauliflower 1 cup chopped celery 2 cups whole peeled tomatoes with liquid, chopped 4 cups fat free chicken broth 1 cup chopped fresh spinach 6 drops hot pepper sauce salt and pepper to taste
Nutrition Info
- 197.9 caloriescarbohydrate: 15.8 gcholesterol: 32.9 mgfat: 5.9 gfiber: 4.4 gprotein: 21.1 gsaturatedFat: 1.1 gservingSize: -sodium: 1048.8 mgsugar: 7.7 gtransFat: : -unsaturatedFat: : -
Directions Chicken Veggie Soup II
Directions
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Heat the oil in a large saucepan over medium heat. add the chicken and saute for 5 to 10 minutes, or until browned, set aside.
To the same saucepan add the onion, garlic and carrots and saute for about 3 to 5 minutes. Then add the broccoli, cauliflower, celery, tomatoes, chicken broth and reserved chicken.
Stir together well, bring to a slow boil, reduce heat to low and simmer for 25 to 30 minutes. Stir in the spinach, hot pepper sauce and salt and pepper to taste.