Recipe by Stephanie
"This is a great tasting, simple to make soup. It consists of diced chicken breast with an array of mixed vegetables. It's relatively low in fat and high in taste."
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skinless, boneless chicken breast meat - cut into bite-size pieces
whole peeled tomatoes with liquid, chopped
fat free chicken broth
chopped fresh spinach
hot pepper sauce
salt and pepper to taste
Also great as crock pot soup! I did not cut or saute the chicken first because I like to throw it in and be done! I put in three whole boneless skinless chicken breast on the bottom, sprinkled with my favorite spices, mixed pepper and a little red pepper flakes, basil, then topped with everything except the broccoli, cauliflower and spinach. I let it slow cook for 5 hours, then removed the chicken which fell apart on its own to cut into bite size peices, which could be done with a fork, then threw the chicken back in with the brocc, cauli, and three times more spinach since I love it and let it cook for another hour or so. I'm keeping this one in the archives. Thanks for the great idea. Oh yeah, I also only used one can of chicken broth instead of the 4 cups because that's all I needed to make enough broth to cover my ingredients.
yum!! this soup is sooo wonderful! my only problem was that i sort of measured the amount of chicken, but did not measure the veggies at all, and i'm always far too generous with the veggies--my soup ended up being a vegetable soup with just a few random pieces of chicken floating around, but it was still incredibly good. i used all the veggies listed, plus added a bit of zucchini. i used waaaay more spinach though, because it cooks down so much, and it ended up being my favorite part. instead of fresh tomatoes, i used 1 can that was pre-seasoned with basil and oregano, then i added freshly ground pepper (red & black), oregano, and some italian seasoning to the soup. i wanted to make a baguette or focaccia to serve with this, but didn't have time, so to make this heartier, i cooked about 1/2 cup (dry) of brown rice and added it with the spinach at the end. i can't wait to finish off those leftovers-- and then make this again!
This was a wonderful recipe, though I admit I didn't follow it to the letter. I used a whole chicken cut up(not boneless/skinless), then deboned and deskinned my chicken and used the broth from that to prepare the soup. I used more vegetables, pretty much doubled the amount in the recipe, and did not use hot sauce because my tots would not go for it, and this soup was a HIT! It was very, very hearty and very tasty. Served over rice or noodles it is perfect for small children who in our home generally don't like soup. Defintely a keeper and we'll have this again and again. Thanks for this wonderful recipe!
I enjoyed this soup a lot. I did add cream of chicken, because I like my soup thicker. I also used kale instead of spinach.
I made this soup tonight after doing an ingredient search for chicken, cauliflower, and spinach. So glad I did! Everyone gobbled it up, and my hubby wants to take the leftovers to work for lunch tomorrow.
Excellent! I used cabbage and lots of garlic. Delicious!
Great base to my recipe! I never follow recipe exactly, but I was looking for ideas for extra veggies to put in a soup. I used all but the tomatoes, just wasn't in the mood... AND i added Bok Choy. Was delicious!! Skipped the hot pepper sauce, added a bay leaf... and used fresh, free range chicken (whole chicken, leftovers from day before.) All in all a great, hearty soup! I doubled it all at least. I don't really measure, just throw it in till it looks good.
This was great- all 3 of my kids (ranging from a 2 year old to a 15 year old) loved the soup. Even my neighbor's kid complimented me on it. I tweaked the veggies based on what I had on hand (green beans, diced tomatoes, carrots celery), but everyone was pleased and we will definitely use this recipe again- thanks!!
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken Veggie Soup II
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 53
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