Recipe
Soup, Chili & Stew
Bonnie's Chicken Vegetable Soup
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 14
| Quantity | Ingredient | Add |
|---|---|---|
| 2 boneless, skinless chicken breasts, cubed | ||
| 2 tbsp. olive oil | ||
| 2 (14.5 oz each) cans Hy-Vee low-sodium chicken broth | ||
| 3 (15 oz each) cans Hy-Vee mixed vegetables, undrained | ||
| 1 (10.5 oz) can Hy-Vee cream of chicken soup | ||
| 1 soup can water | ||
| 1 leek, chopped | ||
| 2 stalk(s) celery, chopped | ||
| 1 tsp. Mrs. Dash seasoning | ||
| 1 tbsp. fresh parsley | ||
| 1 tbsp. minced garlic |
Directions
- In a medium saucepan, brown chicken in olive oil.
- Stir in broth, vegetables, soup, water, leek, celery, seasoning, parsley and garlic.
- Simmer 15 to 20 minutes or until leek and celery are tender.
Nutrition facts
Servings
130 Calories per serving
Amounts Per Serving
- Total Fat: 3g
- Cholesterol: 15mg
- Sodium: 105mg
- Total Carbohydrates: 16g
- Protein: 10g
Daily Values
0%
Vitamin A 30%
0%
Vitamin C 8%
0%
Iron 4%
0%
Calcium 4%
Recipe Source:
Hy-Vee Seasons Back to School 2013.