Chicken Vegetable Soup
This savory soup is brimming with vegetables, chicken, and the aroma of allspice.
1 tablespoon olive oil or vegetable oil
3 to 4 (1 pound) Gold'n Plump® Boneless Skinless Chicken Breasts, cut into 1/2-inch pieces
3/4 cup coarsely chopped onion
2 cloves garlic, minced, or 1 teaspoon jarred minced garlic
4 cups water
4 to 5 small red-skinned potatoes, cut into 1-inch pieces
1 medium garnet sweet potato (red-skinned variety), cut into 1-inch pieces
1 small squash, such as butternut or acorn, peeled and cut into 1-inch pieces
1 stalk celery, coarsely chopped
2 teaspoons chicken bouillon granules
2 bay leaves
1/2 teaspoon chili powder
1/2 teaspoon seasoned salt
1/2 teaspoon pepper
1/4 teaspoon ground allspice
1 can (14-1/2 ounces) diced tomatoes, with juice
Heat the oil in a Dutch oven over medium-high heat. Add the chicken, onion, and garlic; cook, stirring occasionally, for about 5 to 6 minutes or until the chicken is just no longer pink.
Stir in all the remaining ingredients, except the tomatoes.
Increase the heat to high and bring to a boil. Reduce the heat to medium-low; cover and simmer for about 15 to 18 minutes or until the vegetables are just tender.
Add the tomatoes with juice and stir until heated.
Remove and discard the bay leaves before serving.
Serve this soup with warm, crusty bread to scoop up every last drop of the delightful broth.
Nutritional information may change when substituting your chicken product. If you choose to substitute frozen chicken for this recipe, it's best to thaw before cooking.
- Serving Size
- PER SERVING
Calories from Fat13%
- DAILY VALUE
- DIETARY EXCHANGES
Very Lean Meat1.5
- Recipes calling out meat in the Dietary Exchanges category were analyzed with information prior to 2014 updates. Recipes calling out protein were analyzed with the new information after 2014.