Low Fat Chicken and Vegetable Soup

Low Fat Chicken and Vegetable Soup


25 people made this

About this recipe: 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.

Pam Oliphant

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

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 (1)


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

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