Healthy Vegetable Chicken Soup
User Reviews
4.8
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
6 servings
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Calories
265 kcal
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Course
Main Course
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Cuisine
American
Healthy Vegetable Chicken Soup
Description
This soup begins with sautéing aromatic vegetables and garlic in oil to develop flavor. After the vegetables soften, chicken stock is added with seasoning including salt, black pepper, soy sauce, and hot pepper sauce for a mild spicy note. The soup simmers for about 40 minutes to meld flavors and soften the vegetables thoroughly.
Spinach is stirred in near the end to wilt gently, followed by egg noodles cooked until tender. Shredded chicken is then incorporated and warmed through. The dish results in a balanced soup with tender vegetables, a flavorful broth, and comforting noodles, suitable as a filling meal or starter.
The recipe notes that leftover soup stored in the fridge may absorb broth, requiring additional liquid when reheated.
Leftover soup may need extra broth added when reheating as noodles absorb liquid during storage.
Ingredients
- 2 tablespoons vegetable oil
- 2 cloves garlic minced
- 2 cups onion chopped
- 1 red bell pepper chopped
- 1 green bell pepper chopped
- 1 1/2 /2 cups celery chopped
- 1 cup carrots or diced, julienned
- 5 cups chicken stock (I always use Better Than Bouillon paste)
- salt I use about 1 1/2 teaspoons coarse salt and 1/2 teaspoon black pepper, to taste
- black pepper I use about 1 1/2 teaspoons coarse salt and 1/2 teaspoon black pepper, to taste
- 1/4 /4 teaspoon hot pepper sauce
- 1/4 /4 teaspoon soy sauce
- 6 ounces spinach
- 1 cup egg noodles
- 2 cups chicken rotisserie chicken works well here, shredded
Instructions
- Heat oil in a large soup pot over medium heat. Add garlic, onion, red bell pepper, green bell pepper, celery, and carrots.
- Saute until onions are translucent and the veggies have been tossed through with hot oil. Add stock and season with salt and pepper to taste. Add the soy sauce and hot sauce.
- Bring soup to a simmer and allow to simmer over low heat for about 40 minutes or until veggies are tender.
- Add the spinach and cover pot. The spinach will reduce quickly. Stir soup and add the noodles. Cook about five minutes or until tender. Stir in the chicken and simmer until chicken is heated through. You can add more broth if you want it thinner. Serve!
Notes
- Leftover soup may need extra broth added when reheating as noodles absorb liquid during storage.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 265 kcal
% Daily Value*
| Serving | 1/6 of the recipe | |
| Calories | 265kcal | 13% |
| Carbohydrates | 23g | 8% |
| Protein | 20g | 40% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 46mg | 15% |
| Sodium | 402mg | 17% |
| Potassium | 784mg | 17% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
| Vitamin A | 7061IU | 141% |
| Vitamin C | 56mg | 62% |
| Calcium | 77mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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