Chicken and Vegetable Soup Print this recipe Details Serves: 4Number of ingredients: 12To prep: 5 minutesTo cook: 30 minutesDifficulty: Easy Nutrition per servingKilojoules: 1228Calories: 293Protein: 24.7gFat: 12.4gSaturated Fat: 3.2gCarbohydrates: 17gCarbohydrates per 100g: 2.7gFiber: 7gSodium: 600mgPotassium: 954mg Ingredients 1 tablespoon olive oil 1 medium onion, chopped 2 cloves garlic, crushed 1 tsp dried thyme 1 tsp dried basil Salt & pepper to taste 1 can diced tomatoes, no added salt 4 cups vegetable or chicken stock, reduced salt 4 cups frozen mixed vegetables (peas, carrots, corn, green beans, etc.) 1 small potato, diced 2 cups cooked shredded chicken Method Heat olive oil in a large casserole pot over medium heat. Add onion and cook for several minutes until softened. Stir in garlic and cook another 30 seconds. Stir in thyme, basil, salt, and pepper. Add canned tomatoes and stock and stir well to combine. Add frozen vegetables, potato and chicken. Bring to a boil, then lower the heat and simmer for 20–25 minutes or until vegetables are cooked. Ladle into serving bowls.
