Chicken vegetable soup

    (33)
    1 hour 30 min

    Chicken, onion, garlic, carrots, broccoli, cauliflower, celery, spinach and tomatoes are simmered together, to create this tasty chicken soup. It's perfect for lunch or dinner.


    42 people made this

    Ingredients
    Serves: 4 

    • 1 tablespoon olive oil
    • 225g skinless, boneless chicken breast meat, cut into bite-size pieces
    • 1 onion, chopped
    • 2 cloves garlic, finely chopped
    • 125g carrots, sliced
    • 100g broccoli florets
    • 100g cauliflower florets
    • 125g celery, chopped
    • 475g whole peeled plum tomatoes with liquid, chopped
    • 1 litre chicken stock
    • 30g fresh spinach, chopped
    • 6 drops hot pepper sauce
    • salt and pepper to taste

    Method
    Prep:20min  ›  Cook:25min  ›  Extra time:45min  ›  Ready in:1hr30min 

    1. Heat the oil in a large saucepan over medium heat. Add the chicken and saute for 5 to 10 minutes or until browned; set aside.
    2. To the same saucepan add the onion, garlic and carrots and saute for about 3 to 5 minutes. Then add the broccoli, cauliflower, celery, tomatoes, chicken stock and reserved chicken.
    3. Stir together well, bring to a slow boil, reduce heat to low and simmer for 25 to 30 minutes. Stir in the spinach, hot pepper sauce and salt and pepper to taste.
    See all 12 recipes

    Recently viewed

    Reviews & ratings
    Average global rating:
    (33)

    Reviews in English (26)

    0

    Absolutely delicious! Will definitely be saving this recipe to make again.  -  08 Oct 2012

    by
    32

    Also great as crock pot soup! I did not cut or saute the chicken first because I like to throw it in and be done! I put in three whole boneless skinless chicken breast on the bottom, sprinkled with my favorite spices, mixed pepper and a little red pepper flakes, basil, then topped with everything except the broccoli, cauliflower and spinach. I let it slow cook for 5 hours, then removed the chicken which fell apart on its own to cut into bite size peices, which could be done with a fork, then threw the chicken back in with the brocc, cauli, and three times more spinach since I love it and let it cook for another hour or so. I'm keeping this one in the archives. Thanks for the great idea. Oh yeah, I also only used one can of chicken broth instead of the 4 cups because that's all I needed to make enough broth to cover my ingredients.  -  27 Jan 2009  (Review from Allrecipes US | Canada)

    by
    22

    yum!! this soup is sooo wonderful! my only problem was that i sort of measured the amount of chicken, but did not measure the veggies at all, and i'm always far too generous with the veggies--my soup ended up being a vegetable soup with just a few random pieces of chicken floating around, but it was still incredibly good. i used all the veggies listed, plus added a bit of zucchini. i used waaaay more spinach though, because it cooks down so much, and it ended up being my favorite part. instead of fresh tomatoes, i used 1 can that was pre-seasoned with basil and oregano, then i added freshly ground pepper (red & black), oregano, and some italian seasoning to the soup. i wanted to make a baguette or focaccia to serve with this, but didn't have time, so to make this heartier, i cooked about 1/2 cup (dry) of brown rice and added it with the spinach at the end. i can't wait to finish off those leftovers-- and then make this again!  -  14 Mar 2006  (Review from Allrecipes US | Canada)

    Write a review

    Click on stars to rate
    See all 11 collections