Chicken and Vegetable Soup Print this recipe Details Serves: 4Number of ingredients: 12To prep: 5 minutesTo cook: 30 minutesDifficulty: Easy Nutrition per servingKilojoules: 1228Calories: 293Protein: 24.7gFat: 12.4gSaturated Fat: 3.2gCarbohydrates: 17gCarbohydrates per 100g: 2.7gFiber: 7gSodium: 600mgPotassium: 954mg Ingredients 1 tablespoon olive oil听 1 medium onion, chopped听 2 cloves garlic, crushed听听 1 tsp dried thyme听 1 tsp dried basil听听 Salt & pepper to taste听 1 can diced tomatoes, no added salt听 4 cups vegetable or chicken stock, reduced salt听听 4 cups frozen mixed vegetables (peas, carrots, corn, green beans, etc.)听 1 small potato, diced听 2 cups cooked shredded chicken听听 Method Heat olive oil in a large casserole pot over medium heat. Add onion and cook for several minutes until softened. Stir in garlic and cook another 30 seconds.听 Stir in thyme, basil, salt, and pepper. Add canned tomatoes and stock and stir well to combine.听 Add frozen vegetables, potato and chicken.听 Bring to a boil, then lower the heat and simmer for 20鈥�25 minutes or until vegetables are cooked.听 Ladle into serving bowls.听
