Serves 4
144 cal · 30 min
Quick Chicken & Vegetable Soup
Recipe GLPRfe862651ff3ad5
A comforting, easy-to-prepare chicken and vegetable soup made with broth, tender potatoes, fresh bell pepper, and mixed vegetables. Ready in under 30 minutes, this light and nourishing soup is perfect for a quick weeknight meal or lunch.
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Ingredients
1 tablespoon chopped onion
1 medium red bell pepper, chopped
1 cup diced potatoes
2 cans (14.5 ounces each) low-sodium chicken broth
1/2 cup cooked chicken, chopped or shredded
1 package (10 ounces) frozen mixed vegetables
1/4 teaspoon dried thyme
1/8 teaspoon ground black pepper
Salt to taste
Directions
Wash your hands thoroughly with soap and clean water. Rinse and pat dry.
Add the diced potatoes, chopped red bell pepper, and low-sodium chicken broth to a large pot.
Place the pot over medium heat and bring the mixture to a boil, stirring occasionally.
Once boiling, add the chopped onion to the pot.
Reduce the heat to low and simmer for 10 minutes until the potatoes begin to soften.
Stir in the cooked chicken, frozen mixed vegetables, dried thyme, and ground black pepper.
Cover the pot with a lid and continue to simmer over low heat.
Cook for at least 5 more minutes until all vegetables are tender when pierced with a fork. Season with salt to taste and serve hot.
