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 min
  • Total Time 15 min
  • Servings 6

Ingredients

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.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
200
,
% Daily Value
Total Fat
2g
2%
(Saturated Fat
1/2g,
1/2%
),
Sodium
690mg
690%;
Total Carbohydrate
20g
20%
(Dietary Fiber
2g
2%
),
Protein
25g
25%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
1 Starch; 1 Vegetable; 3 Very Lean Meat;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.