Easy Chicken Vegetable Soup

Course : Chicken
Serves: 6 - 8
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5 cups chicken broth
2 1/2 cups water
1 medium carrot -- peeled and sliced - 1/4 inch thin -- (about 1/3 cup)
1 small onion -- peeled and quartered
6 sprigs fresh dill -- tied into a bundle with string
2 pounds chicken breasts with bones -- skinned (about 3 half breasts)
1 teaspoon salt and pepper to taste
2 cups spinach -- thinly sliced into 2 inch long strips

Preparation / Directions:

In a medium soup pot, bring broth, water, carrots, onions and dill to a boil. Add chicken and bring back to a boil. Using slotted spoon or skimmer, remove foam from top as it collects. Reduce heat to medium low and simmer uncovered (small bubbles breaking above the surface), for 20 minutes. Using slotted spoon or skimmer, remove chicken to a bowl. Remove onion and dill and discard. Remove bones from chicken and tear meat into bite-size pieces. Return to soup. (Soup may be refrigerated up to 2 days or frozen. ) Before serving, add spinach and simmer 1 minute. Ladle into soup bowls. Prep Time: 10 minutes Cook Time: 30 minutes Makes: 4 to 6 servings Simmering chicken breasts, vegetables and dill in canned broth disguises the flavor so much that it tastes like you made it from scratch. Be sure to buy breasts on the bone, because the bones enhance the flavor. It's easy to pull the meat off after it's coo


Nutritional Information:

301 Calories (kcal); 8g Total Fat; (23% calories from fat); 30g Protein; 27g Carbohydrate; 0mg Cholesterol; 3942mg Sodium

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