Appetizers / Soups / Salads

Spring Vegetable and Chicken Soup is for Dinner.

Spring Vegetable and Chicken Soup takes several minutes to prepare.

Spring Vegetable and Chicken Soup takes several minutes to cook.

Spring Vegetable and Chicken Soup makes 2 servings.

The ingredients for Spring Vegetable and Chicken Soup are:

1 large boneless, skinless chicken breast
2 tablespoons olive oil, divided
? teaspoon salt
? teaspoon pepper
3 small red potatoes, chopped
3 medium carrots, peeled and chopped
2 cloves garlic, coarsely chopped
3 cups reduced-sodium chicken broth
1 lb plum tomatoes, coarsely chopped
4 oz snow peas, trimmed
2 tablespoons sliced fresh basil
2 tablespoons chopped fresh dill

Here is how you make Spring Vegetable and Chicken Soup:

Preheat oven to 425 degrees. Place chicken ina small baking dish; drizzle with 1 tablespoonolive oil and sprinkle with salt and pepper. Bake25 minutes or until juices run clear andthermometers reads 165 degrees. Set aside tocool; cut into bite-size pieces. Reserve 1cooked chicken breast for Meal 6. Whilechicken cools, heat 1 tablespoon olive oil inmedium saucepan over medium heat. Addpotatoes and carrots; cook, stirringoccasionally, 8 to 10 minutes or until vegetablesare almost tender and slightly browned. Addgarlic; cook 1 minute. Add broth and remainingchicken; simmer over medium heat 10 minutes.Add tomatoes and snow peas; cook 5 minutesor until peas are tender. Stir in basil and dillbefore serving.Serving Size: Makes 2 servingsNumber of Servings: 2Recipe submitted by SparkPeople user LOVITAR.

The nutritional information for Spring Vegetable and Chicken Soup is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 496.1

• Total Fat: 17.3 g
• Cholesterol: 32.5 mg
• Sodium: 1,100.9 mg
• Total Carbs: 61.2 g
• Dietary Fiber: 5.6 g
• Protein: 25.3 g