Low Fat Chicken and Vegetable Soup
This soup may be low in fat, but it's not low in flavour. It's super-easy to make - everything is thrown into a saucepan and simmered until ready. It's perfect for the cold winter months.
Ingredients
Serves: 4
- 250ml chicken stock
- 75g grated cabbage
- 135g chopped carrot
- 4 potatoes, cubed
- 1/2 onion, chopped
- 1 (400g) tin cut green beans
- 4 tablespoons chopped green pepper
- 25ml tomato juice
- 3 cloves garlic, finely chopped
- 1/2 teaspoon dried oregano
- 1 tablespoon dried basil
- 1/2 teaspoon Italian herb seasoning
- 140g cooked and cubed chicken
- salt and pepper to taste
Method
Prep:15min ›
Cook:1hr15min ›
Extra time:1hr30min ›
Ready in:3hr
- In a large pot over high heat, combine the chicken stock, cabbage, carrots, potatoes, onion, cut green beans, green pepper, tomato juice, garlic, oregano, basil and Italian herb seasoning.
- Bring to the boil, reduce heat to low and simmer for 1 hour or until all vegetables are tender.
- Add the chicken and simmer for 15 more minutes. Season with salt and pepper to taste.
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Reviews & ratings
Average global rating:
(17)
Reviews in English (12)
Something else. Replaced the potato with Butternut squash to make the recipe very low carb - 27 Oct 2010
I was mainly looking for a good combination of seasonings. To cut down on carbs, I left out the carrots and potatoes and used more of the other veggies. I also substituted tomato sauce for tomato juice and added a can of diced tomatoes. My whole family loved it, said it was the best ever. Thanks. - 26 Feb 2004 (Review from Allrecipes US | Canada)
There was nowhere near enough juices, I could tell from the recipe so I even added a little extra broth, it turned out like a stew, a very dry stew. - 12 Feb 2008 (Review from Allrecipes US | Canada)
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