Lower Fat Chicken Vegetable Soup Recipe - Allrecipes.com
Lower Fat Chicken Vegetable Soup Recipe
  • READY IN hrs

Lower Fat Chicken Vegetable Soup

Recipe by  

"This is a delicious and simple recipe for chicken vegetable soup. All you have to do is combine everything in a pot and let it simmer. It's quite good and good for you."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    15 mins
  • COOK

    1 hr 15 mins
  • READY IN

    1 hr 30 mins

Directions

  1. In a large pot over high heat, combine the chicken broth, cabbage, carrots, potatoes, onion, green beans, green bell pepper, tomato juice, garlic, oregano, basil and Italian-style seasoning.
  2. Bring to a boil, reduce heat to low and simmer for 1 hour, or until all vegetables are tender.
  3. Add the chicken and simmer for 15 more minutes. Season with salt and pepper to taste.
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Reviews More Reviews

Most Helpful Positive Review
Feb 26, 2004

I was mainly looking for a good combination of seasonings. To cut down on carbs, I left out the carrots and potatoes and used more of the other veggies. I also substituted tomato sauce for tomato juice and added a can of diced tomatoes. My whole family loved it, said it was the best ever. Thanks.

 
Most Helpful Critical Review
Feb 12, 2008

There was nowhere near enough juices, I could tell from the recipe so I even added a little extra broth, it turned out like a stew, a very dry stew.

 

16 Ratings

Feb 02, 2004

I love this soup it help me stay on my diet Plan. I all so freeze this when i need some thing fast.I use it in my slow cooker it cooked the chicken that melts in your mouth.If am in real hurry i used frozen vegg in a bag.

 
Feb 07, 2007

I thought this recipe was terrible and I threw 80% of it away. I had to add more broth than called for and it has way too much basil and Italian seasoning in it. Will not make again!

 
Mar 14, 2011

This was delicious. I do think there's a problem with the recipe, though. I can't help wondering if it's supposed to read 1 qt of chicken broth rather than one cup. I used frozen green beans from my garden, so I added 1 extra cup to start with to make up for the missing liquid. There was still nowhere near enough liquid. I ended up using several extra cups and a little extra tomato juice, too. I thought the seasonings were spot-on, not overpowering at all. My cabbage cooked away to nothing by the time the soup was done. This would be a five star recipe if not for the amount of liquid. I would absolutely say start with 4 cups of broth. One cup is definitely not enough. Leftovers are great the next day.

 
Jun 17, 2009

wonderful & easy I added a few more vegi's and things and made a whole crock pot full it was gone in 2 days

 
Dec 11, 2009

My husband said it was fantastic and that I could make this dish any time again. I use frozen veggies instead, and added cooked noodles in at the end just before serving. Very hearty dish for a cold winter supper. Yummie...the spices were a perfect blend.

 
Aug 11, 2011

This soup was delicious, but I think the recipe is wrong. I used 1 litre (4 cups) of V8 vegetable juice, as well as the broth. Any less, and there would not have been enough liquid.

 

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Nutrition

  • Calories
  • 317 kcal
  • 16%
  • Carbohydrates
  • 51.1 g
  • 16%
  • Cholesterol
  • 29 mg
  • 10%
  • Fat
  • 4.9 g
  • 8%
  • Fiber
  • 9.1 g
  • 36%
  • Protein
  • 18.6 g
  • 37%
  • Sodium
  • 720 mg
  • 29%

* Percent Daily Values are based on a 2,000 calorie diet.

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