Easy Spicy Chicken Vegetable Soup
Lots of vegetables in this easy chicken vegetable soup recipe. You can make it in a crockpot or on stovetop. Lots of antioxidants to keep you healthy. You choose. You can make it spicy or not. This recipe is gluten-free. I like to serve this with cornbread.
Image from: www.marcellinaincocina.com
Instructions
In a soup pot, heat olive oil. Sauté onion, garlic and celery for 10 minutes until translucent. Then, add carrots, potatoes, chicken tenders, diced tomatoes, tomato paste and spices to pot. Stir to combine. Bring to a boil then reduce heat and simmer for 20 – 25 minutes until potatoes are tender. Remove bay leaves and chicken from pot. Discard bay leaves. Shred chicken tenders with 2 forks. Added shredded chicken back to pot. Stir in thawed corn, peas and green beans. Heat until all is hot.
Crockpot Instructions
In a soup pot, heat olive oil. Sauté onion, garlic and celery for 10 minutes until translucent. Then, add sauteed carrots, potatoes, chicken tenders, diced tomatoes, tomato paste and spices to crockpot. Cook on high for 5 hours or low for 7 hours. Remove bay leaves and chicken from pot. Discard bay leaves. Shred chicken tenders with 2 forks. Added shredded chicken back to pot. Stir in thawed corn, peas and green beans. Heat until all is hot for 10 more minutes.
Nutritional Information Per Serving: 348 calories, 31 grams protein, 8 grams of fat, 38 grams of CHO, 8 grams dietary fiber, 1180 mg sodium.
Preparation Time: 10 minutes Cook Time Stovetop: 30 minutes
Cook Time Crockpot: 5 hours high, 7 hours low
Serves: 4
Ingredients
1 tablespoon olive oil
1 tablespoon minced garlic or ¾ teaspoon garlic powder
½ cup diced onions (1 medium onion)
½ cup diced celery (2 celery ribs)
1 cup petite peeled carrots cut into small pieces
2 cups red skin potatoes with skins or russet potatoes cut into small cubes
1 pound chicken breast tenders
1 quart (4 cups) chicken broth (can use low salt or no salt broth)
14 oz canned petite diced tomatoes
10 oz Ro-tel Mild Diced Tomatoes & Green Chilies*
2 bay leaves
¼ teaspoon each:
dried parsley
dried oregano
dried basil
black pepper
1 Cup** each:
frozen corn, thawed
frozen peas, thawed
frozen green beans, thawed
*If this is too spicy for you, you can substitute 2 tablespoons of tomato paste.
Shopping List
olive oil
minced garlic or garlic powder
1 medium onion
2 celery ribs
petite peeled carrots
red skin potatoes or russet potatoes
chicken breast tenders
chicken broth (can use low salt or no salt broth)
14 oz canned petite diced tomatoes
tomato paste
bay leaves
dried parsley
dried oregano
dried basil
black pepper
Frozen corn
Frozen peas
Frozen green beans
By Barbara Day, M.S., R.D. is a registered dietitian with a Master’s Degree in clinical nutrition. She is the Chief Blog Organizer for www.DayByDayLiving.net
Barbara worked as a research nutritionist with the military’s tri-service medical school & working as a performance nutrition consultant to Navy SEALS’ BUD/S Training Program and West Coast active Navy SEAL Teams. Barbara is the former nutrition performance consultant to the University of Louisville Athletic Department. She is the author of Fast Facts on Fast Food For Fast People and High Energy Eating Sports Nutrition Workbook for Active People used by the University of Louisville, University of Tennessee Lady Vols and the Tennessee football program, the LSU basketball program, the Buffalo Bills, the Cleveland Browns and by the United States Navy SEALs.
The former publisher of Kentuckiana HealthFitness Magazine, Kentuckiana Healthy Woman magazine and radio show host of Health News You Can Use, Barbara has over 30 years of experience in promoting healthy lifestyles to consumers. Barbara is a former runner who walks, a spinner, hiker a mother and grandmother to 13 grandchildren.
