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Chicken-Vegetable Soup

Chicken-Vegetable Soup
  • Prep 15 min
  • Total 15 min
  • Servings 6
Serve your family this hearty soup featuring chicken, spinach and Progresso® reduced-sodium chicken broth – dinner that’s ready in 15 minutes.
Updated February 9, 2012
Make With
Make With
Progresso Broth

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

Steps

  • 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 Facts

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