Chicken and Spring Vegetable Soup
A light chicken soup with asparagus, potatoes, leeks, and peas. This easy-to-prepare soup is also a great make-ahead lunch. Package cooled soup in 2-cup microwave-safe containers. Refrigerate for up to 5 days. Reheat in microwave 1-3 minutes.
Ingredients
- 1 tablespoon Grapeseed Oil
- 1½ pounds Boneless Skinless Chicken Thighs cut into bite size pieces
- 1 large Leek white and pale green parts only, sliced thin
- 1 (32-ounce) box Low Sodium Chicken Broth
- 4 cups Water
- 1¼ pounds Red Potatoes cut into ½-inch cubes
- 1 teaspoon Kosher Salt
- ½ teaspoon Black Pepper
- 1 tablespoon Herbs de Provence
- 1 bunch (about 1-pound) Fresh Asparagus woody ends discarded, but into 1-inch pieces
- 1 cup Frozen Peas
Instructions
- Heat oil in a large pot over medium-high heat. Add half the chicken and brown, stirring as needed, about 5-6 minutes. Transfer to a plate. Brown the remaining half of chicken and transfer to plate.
- Add the leek to the pot and cook 2-3 minutes, stirring as needed, or until soft. Add the broth and stir with a wooden spoon to scrape any browned bits on the bottom of pot. Return the chicken and any juices in plate, water, potatoes, salt, pepper, and herbs de provence and bring to a boil over high heat.
- Reduce heat to medium-low and cover the pot ajar. Simmer 35-40 minutes, or until chicken is opaque. Stir in the asparagus and peas. Cook 5 minutes. Divide hot soup between six bowls. Each serving is about 1⅔ cup.
Nutrition Facts
Chicken and Spring Vegetable Soup
Amount per Serving
Calories
258
% Daily Value*
Fat
10
g
15
%
Saturated Fat
3
g
19
%
Cholesterol
71
mg
24
%
Sodium
328
mg
14
%
Carbohydrates
21
g
8
%
Fiber
5
g
21
%
Sugar
1
g
1
%
Protein
20
g
40
%
Carb Count
2
13
%
* Percent Daily Values are based on a 2000 calorie diet.
Food Groups ***Meat - 2 servings, Starch = 1 serving, Vegetable = .5 serving
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