Chicken Vegetable Soup
  1. Heat oil in medium stock pot over medium heat. Add diced celery, onions, and carrots.
  2. When soft and fragrant, add thyme and oregano. Stir. Let cook for another 2 minutes.
  3. Add in diced squash, potatoes, and chicken stock. Cook until potatoes are soft, about 20 mins.
  4. Add in precooked chicken and spinach and cook until chicken is warm.
Nutrition Facts
Chicken Vegetable Soup
Amount Per Serving
Calories 475 Calories from Fat 153
% Daily Value*
Total Fat 17g 26%
Saturated Fat 4g 20%
Trans Fat 0g
Polyunsaturated Fat 6g
Monounsaturated Fat 6g
Cholesterol 85mg 28%
Sodium 584mg 24%
Potassium 2125mg 61%
Total Carbohydrates 51g 17%
Dietary Fiber 11g 44%
Sugars 8g
Protein 33g 66%
Vitamin A 578%
Vitamin C 71%
Vitamin D0%
Calcium 23%
Iron 50%
* Percent Daily Values are based on a 2000 calorie diet.
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