Homemade soup can be lower in sodium and calories, with more veggies than some traditional canned soups. Double the batch for the next rainy night for an easy supper.

Roasted Vegetable Chicken Soup

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Servings 6 Prep Time 10minutes
Cook Time 25minutes
Servings 6 Prep Time 10minutes
Cook Time 25minutes
Homemade soup can be lower in sodium and calories, with more veggies than some traditional canned soups. Double the batch for the next rainy night for an easy supper.
Ingredients
  • 3 large carrots, sliced
  • 2 stalks celery, chopped
  • 1 cup sliced mushrooms
  • 1 sweet onion, diced
  • 2 tablespoons olive oil
  • 2 boneless, skinless chicken breasts, cut into 1/2-inch cubes
  • 1 quart reduced-sodium chicken or vegetable broth
  • 1 cup baby spinach, chopped
  • 1 tablespoon parsley
  • 1 1/2 cup brown rice, cooked according to package
Directions
  1. Preheat oven to 400°F.
  2. Lay carrots, celery, mushrooms and onion single layer on foil-lined baking sheet; season with salt and pepper. Roast in oven 15 minutes, or until golden brown.
  3. Heat oil in large saucepot on medium-high heat; Add chicken and cook 3-5 minutes or until cooked through. Add vegetables, spinach, parsley, rice, broth and 2 cups water; bring to a boil, reduce heat to low and simmer 5-10 minutes, or until heated through.
Suggested Sides
1/2 cup citrus salad 1 red potato with 1 tsp. unsalted butter A glass of 1% milk
Nutritional Value
  • Calories 556
  • Fat 13g
  • Protein 33g
  • Carbohydrate 85g
  • Fiber 5g
  • Cholesterol 66mg
  • Sodium 656mg
  • Calcium 36%DV
  • Vitamin A 163%DV
  • Vitamin C 152%DV
  • Iron 16%DV
Tags , , , , , ,
Servings 6 Prep Time 10minutes
Cook Time 25minutes
Servings 6 Prep Time 10minutes
Cook Time 25minutes
Homemade soup can be lower in sodium and calories, with more veggies than some traditional canned soups. Double the batch for the next rainy night for an easy supper.
Ingredients
  • 3 large carrots, sliced
  • 2 stalks celery, chopped
  • 1 cup sliced mushrooms
  • 1 sweet onion, diced
  • 2 tablespoons olive oil
  • 2 boneless, skinless chicken breasts, cut into 1/2-inch cubes
  • 1 quart reduced-sodium chicken or vegetable broth
  • 1 cup baby spinach, chopped
  • 1 tablespoon parsley
  • 1 1/2 cup brown rice, cooked according to package
Directions
  1. Preheat oven to 400°F.
  2. Lay carrots, celery, mushrooms and onion single layer on foil-lined baking sheet; season with salt and pepper. Roast in oven 15 minutes, or until golden brown.
  3. Heat oil in large saucepot on medium-high heat; Add chicken and cook 3-5 minutes or until cooked through. Add vegetables, spinach, parsley, rice, broth and 2 cups water; bring to a boil, reduce heat to low and simmer 5-10 minutes, or until heated through.
Suggested Sides
1/2 cup citrus salad 1 red potato with 1 tsp. unsalted butter A glass of 1% milk
Nutritional Value
  • Calories 556
  • Fat 13g
  • Protein 33g
  • Carbohydrate 85g
  • Fiber 5g
  • Cholesterol 66mg
  • Sodium 656mg
  • Calcium 36%DV
  • Vitamin A 163%DV
  • Vitamin C 152%DV
  • Iron 16%DV

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