This Chicken Vegetable Soup The recipe is built around shredded chicken, canned white beans and a bag of frozen mixed vegetables, simmered in a light tomato and chicken stock. Everything cooks together in one pan in approx 35 minutesThis way you can quickly put the food on the table without a lot of work or clearing up.
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Stir-frying flavors: Heat in a large saucepan over medium heat 1 teaspoon avocado oil and cooking ½ cup diced onion about 4 minutes, until soft and translucent. Add 2 cloves of garlic (chopped) and stir for another 1 minute.
Add base: Pour in 32 ounces low-sodium chicken broth, 2 (15 ounce) cans northern beans, 1 (14.5 ounce) can low sodium diced tomatoes, 1 (14.5 ounce) can crushed tomatoes, 12-16 ounces of frozen vegetables, 1 Tablespoon dried parsley, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon dried rosemary, 1 teaspoon dried thyme, 1 teaspoon coarse kosher saltAnd ½ teaspoon black pepper. Stir everything together. Wait for now before adding the chicken.
Simmer: Bring the soup to a gentle boil, then reduce the heat and simmer for 15 minutes to allow the flavors to fully develop.
Add chicken: Stir it 1 pound cooked shredded chicken and let the soup simmer for a few more minutes until the chicken is done.
Serve: Taste and season if necessary, spoon into bowls and serve.
Freezer storage: Let it cool completely and then store the soup in airtight containers for up to 3 months. Thaw in the refrigerator overnight before reheating on the stove or in the microwave.
Portion: 2cups, Calories: 304kcal (15%), Carbohydrates: 37G (12%), Egg white: 28G (56%), Fat: 6G (9%), Saturated fat: 2G (13%), Polyunsaturated fat: 1G, Monounsaturated fat: 2G, Cholesterol: 43mg (14%), Sodium: 533mg (23%), Potassium: 1014mg (29%), Fiber: 11G (46%), Sugar: 4G (4%), Vitamin A: 2365IU (47%), Vitamin C: 17mg (21%), Calcium: 139mg (14%), Iron: 5mg (28%)
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