Low Fat Chicken and Vegetable Soup

    (17)
    3 hours

    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.


    31 people made this

    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 

    1. 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.
    2. Bring to the boil, reduce heat to low and simmer for 1 hour or until all vegetables are tender.
    3. 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)

    0

    Something else. Replaced the potato with Butternut squash to make the recipe very low carb  -  27 Oct 2010

    by
    26

    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)

    by
    13

    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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