One-Pot Chicken and Vegetable Soup
User Reviews
4.5
6 reviews
Excellent
One-Pot Chicken and Vegetable Soup
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This one-pot chicken and vegetable soup is a weeknight winner in our house and great for meal-prep since it's magically even better the next day!
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Ingredients
- 2 TBSP unsalted butter
- 3 strips of scallions (white and green portions chopped + separated)
- 1 red bell pepper, chopped
- 2 stalks of celery, chopped
- 1-2 carrots, chopped
- 2 large cloves garlic, minced
- salt and pepper to taste (see notes)
- ½ tsp ground cumin
- ¼ tsp dried oregano
- 1 15 oz can cannellini beans, drained/rinsed
- 1 cup corn kernels (canned or frozen)
- 2 cups chicken broth
- 3 cups shredded rotisserie chicken*
- 1 cup fresh spinach
- Juice of 1 lime
- extra lime wedges to garnish
OPTIONAL TOPPINGS
- a dollop of fresh sour cream
- grated Monterey Jack or Pepper Jack Cheese
- fresh chopped basil
- crushed corn chips tortilla or fritos are great
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Instructions
- Grab a dutch oven or a large pot and heat to medium-high.
- Melt your butter until frothy then add the white portion of your scallions (save the green for later), celery, carrot, and bell pepper. Sauté until tender.
- Add corn, garlic, salt and pepper (start with 1/2 tsp, add more to taste later) oregano, and cumin. Stir well and continue to cook for an additional minute.
- Add broth, beans, and corn and bring to a simmer, then add your cooked shredded chicken and scallion greens.
- Cover and simmer for an additional 10 minutes (may simmer longer if you prefer veggies to soften even further) and season with any additional salt + pepper, to taste.
- Uncover, add spinach and lime juice, and stir.
- Once spinach has wilted serve with your choice of toppings. Enjoy some today and squirrel some away for tomorrow - the leftovers ROCK!
Notes
- * This would also be a great use of any leftover chicken you may have from meal-prep for the week.
- I'll frequently roast a whole chicken at the start of the week for salads, soups, and sandwiches, or make a few split chicken breasts (or thighs) in my Instant Pot. So easy and a total lifesaver for throwing together healthy meals during a busy week!
- Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!
Nutrition Information
Show Details
Calories
272kcal
(14%)
Carbohydrates
13g
(4%)
Protein
26g
(52%)
Fat
14g
(22%)
Saturated Fat
6g
(30%)
Cholesterol
97mg
(32%)
Sodium
837mg
(35%)
Potassium
626mg
(18%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
4593IU
(92%)
Vitamin C
53mg
(59%)
Calcium
49mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 272 kcal
% Daily Value*
| Calories | 272kcal | 14% |
| Carbohydrates | 13g | 4% |
| Protein | 26g | 52% |
| Fat | 14g | 22% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 97mg | 32% |
| Sodium | 837mg | 35% |
| Potassium | 626mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 4593IU | 92% |
| Vitamin C | 53mg | 59% |
| Calcium | 49mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
6 reviews
Excellent
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