Homemade Chicken Vegetable Soup

By Abby888

  • Skinless Boneless Chicken Breast

  • 6 Cups Low Sodium Chicken Broth

  • 1 head of Califlower (small)

  • 1 Onion

  • 8 Oz whole wheat pasta (sprial)

  • 4 stalks of celery

  • 5 cloves of garlic

  • 1/2 bag ready peeled carrots

  • 1/2 bag frozen peas

  • 1 can chick peas

  • 1 can stewed tomatoes

  • 1 tblspn olive oil

  • Salt and pepper

  1. Cut up all veggies and have ready. Sautee onion, celery and cut up chicken breast in 1 tablespoon olive oil. Add the garlic and remaining veggies as well as the chicken broth. Cover and simmer for 1 hour. Add the stewed tomatos and serve immediately.

Nutritional Facts


chicken/poultry soups soup

5 replies

slimer2620 2012-01-25 09:09:31 -0600 Report

I would also add some SPICES. Try 1-2 tsp of Italian seasoning or some combination of basil, oregano and thyme.

Also, I have been adding KALE to all my soups for the mega-vitamins. May need to start simmering the kale a bit more.

dingogranny 2011-09-26 00:39:01 -0500 Report

I love soups and it's getting to be soup season here! I will definitely try this one—never tried chickpeas in a chicken soup before.

Abby888 2011-09-16 06:12:14 -0500 Report

Oops…almost forgot that when you add the remaining veggies, you add the pasta too. Enjoy :)