Green Chicken + Veggie Soup
Try this Green Chicken + Veggie Soup recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 4
white meat free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- salt and pepper to taste
- 1 small onion chopped
- 2 carrots, chopped
- 1 green bell pepper chopped
- 1 cup frozen corn
- 1 tbsp. extra virgin olive oil
- 2 small zucchini chopped
- 1 tsp. ground cumin
- 1 serrano pepper
- 2 stalks of celery chopped
- 3 cloves chopped garlic
- 2 tsp. dried oregano
- 12 ounces shredded chicken (i like using a rotisserie)
- 6 cups low sodium chicken broth or homemade stock
- 1 bunch cilantro stemmed
- a few handfuls of baby spinach chopped
- Carbohydrate 16.7078214267869 g
- Cholesterol 0 mg
- Fat 7.29925957883206 g
- Fiber 3.4708699820281 g
- Protein 2.68687998076051 g
- Saturated Fat 1.03870052679995 g
- Serving Size 1 1 -6 (283g)
- Sodium 55.0002197256424 mg
- Sugar 13.2369514447588 g
- Trans Fat 0.286691105872842 g
- Calories 132 calories
Heat olive oil in a large pot and add in onions, pepper, carrots, and celery. Season with salt and pepper and cook for 8-10 minutes or until the veggies begin to look tender. While veggies are cooking, blend cilantro, Serrano pepper, 1 clove garlic and 2 cups of broth in the blender. Set aside. Once veggies are tender, season with cumin, oregano, and a little more salt and pepper, stir well and cook for another 2 minutes. Add shredded chicken, zucchini, corn, remaining chicken broth and the cilantro broth you blended in the blender. Bring to a boil, reduce down and simmer for 10 more minutes or until your veggies are tender. Finish with a few handfuls of baby spinach and enjoy!
