Dinner

Chicken and Summer Vegetable Soup is for Dinner.

Chicken and Summer Vegetable Soup takes 30 minutes to prepare.

Chicken and Summer Vegetable Soup takes 150 minutes to cook.

Chicken and Summer Vegetable Soup makes 16 servings.

The ingredients for Chicken and Summer Vegetable Soup are:

2 chicken thighs, boneless without skin, cut in nuggets
2 chicken breasts, cut into nugget size
2 tbsp. extra virgin olive oil
1 lg. Vidalia onion, chopped into big pieces
1 tsp. of minced garlic
4 stalks of celery, sliced medium
fresh basil - leaves of 1 stalk
8 new potatoes, cut into quarters
1 cup carrots, sliced
1 box green giant frozen peas
1 cup fresh green beans
1 lg. can of diced tomatoes, no salt added
8 cups fat free chicken broth, low sodium
2 cups zucchini, cut in quarters and sliced thick
2 cups yellow summer squash
unrefined sea salt to taste
2 tsp. black pepper

Here is how you make Chicken and Summer Vegetable Soup:

In a large soup pot, cook chicken in the olive oil for about 10 minutes. Add onion, garlic, celery, basil and chicken broth. Bring to a boil, then simmer on low for 1 hour. Add potatoes, carrots, green beans, diced tomatoes (including liquid), sea salt & pepper. Bring to a boil, then simmer on low for 1 hour. Add frozen peas, bring to a boil and simmer on low for 15 minutes. Add zucchini & yellow squash, bring to a boil and simmer another 15 minutes or until squash is tender. Serve.Serving Size: makes 16 1-cup servingsNumber of Servings: 16Recipe submitted by SparkPeople user KATHLEENLOFTUS.

The nutritional information for Chicken and Summer Vegetable Soup is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 111.0

• Total Fat: 3.0 g
• Cholesterol: 25.4 mg
• Sodium: 283.3 mg
• Total Carbs: 10.6 g
• Dietary Fiber: 2.8 g
• Protein: 10.9 g

The dietary needs meet for Chicken and Summer Vegetable Soup is Low Carb