Meghan and Jenn's Veggie, Chicken and Herb Soup

4.1

(8)

8 Reviews

2 Photos

This soup is full of veggies and chicken which is a delightful way to end the day. Try substituting a can of creamed corn or whole kernel corn for the frozen corn, too.

Submitted by Jenn and Meghan

Updated on July 14, 2022

Prep Time:

15 mins

Cook Time:

2 hrs

Total Time:

2 hrs 15 mins

Servings:

8

Yield:

8 servings

Jump to Nutrition Facts

Ingredients

1 green bell pepper, chopped
½ large white onion, chopped
2 stalks celery with leaves, chopped
1 small head broccoli, chopped
¼ (16 ounce) package frozen corn kernels
2 skinless, boneless chicken breast halves - cubed
1 clove garlic, minced
5 leaves fresh basil
2 sprigs fresh oregano
1 pinch dried rosemary
1 pinch dried parsley
salt and pepper to taste
4 cubes chicken bouillon, crumbled

Directions

In a large pot, combine bell pepper, onion, celery (reserve leaves for garnish), broccoli, corn, chicken and garlic. Season with basil, oregano, rosemary, parsley, salt and pepper. Stir bouillon into mixture and pour in enough water to cover by 2 inches. Bring to a boil, then reduce heat and simmer 2 hours, stirring occasionally.

Nutrition Facts (per serving)

75	Calories
1g	Fat
9g	Carbs
9g	Protein

Nutrition Facts
Servings Per Recipe 8
Calories 75
% Daily Value *
Total Fat 1g	1%
Saturated Fat 0g	1%
Cholesterol 17mg	6%
Sodium 615mg	27%
Total Carbohydrate 9g	3%
Dietary Fiber 2g	6%
Total Sugars 2g
Protein 9g	18%
Vitamin C 44mg	49%
Calcium 37mg	3%
Iron 1mg	5%
Potassium 292mg	6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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