Chicken-Vegetable Soup

Chicken-Vegetable Soup

Serve your family this hearty soup featuring chicken, spinach and Progresso® reduced-sodium chicken broth – dinner that’s ready in 15 minutes.

Prep Time

15

Minutes

Total Time

15

Minutes

Makes

6

servings

1
carton (32 oz) Progresso® reduced-sodium chicken broth (4 cups)
2 1/2
cups diced cooked chicken breast
1
container (8 oz) refrigerated prechopped celery, onion and bell pepper mix
1
cup frozen sliced carrots
1
bag (14 oz) frozen baby potato and vegetable blend
1
teaspoon roasted garlic (from 4-oz jar)
1/2
teaspoon Italian seasoning
1/2
teaspoon curry powder
1/2
teaspoon freshly ground pepper
1/4
teaspoon salt
1 1/2
cups coarsely chopped fresh baby spinach leaves
1
can (12 oz) evaporated fat-free milk
Freshly ground pepper, if desired
  1. In 5-quart Dutch oven, stir together broth, chicken, celery mixture and carrots. Cover; heat to boiling.
  2. Meanwhile, place potato-vegetable blend in microwavable bowl. Cover with microwavable plastic wrap, folding back one edge or corner 1/4 inch to vent steam. Microwave on High 5 minutes. Add garlic, Italian seasoning, curry powder, 1/2 teaspoon pepper and the salt to broth mixture; cover and continue to cook.
  3. Using kitchen scissors, cut cooked potato-vegetable blend into bite-size pieces; add to broth mixture. Stir in spinach and milk. Cover; cook over high heat 5 minutes or until carrots are tender. Sprinkle individual servings with additional pepper.
Makes 6 servings (1 1/2 cups)

Nutrition Information:

1 Serving (1 Serving)
  • Calories 200
    • Total Fat 2g
      • (Saturated Fat 1/2g,),
    • Sodium 690mg;
    • Total Carbohydrate 20g
      • (Dietary Fiber 2g,
    • Protein 25g;
    Percent Daily Value*:
      Exchanges:
      • 1 Starch;
      • 1 Vegetable;
      • 3 Very Lean Meat;
      Carbohydrate Choices:
      • 1;
      *Percent Daily Values are based on a 2,000 calorie diet.