Chicken Vegetable Soup recipe

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Ingredients

1 boneless skinless chicken breasts, cut into 1 inch pieces
1 cup chopped onion
2 cloves garlic, minced
2 tablespoons margarine
1 (10 ounce) package frozen diced carrots
4 cups tomato-vegetable juice cocktail
4 cups water
1 ½ cups farfalle pasta
1 tablespoon Italian seasoning
1 (10 ounce) package frozen chopped spinach

Nutrition Info

98.1 calories
carbohydrate: 13.5 g
cholesterol: 6.1 mg
fat: 2.8 g
fiber: 3.2 g
protein: 5.4 g
saturatedFat: 0.5 g
servingSize: -
sodium: 319.2 mg
sugar: 5.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In a large saucepan over medium high heat, combine the chicken, onion, garlic and butter or margarine. Saute for about 5 minutes, or until the onions are tender. Add the carrots, tomato vegetable juice, water, macaroni and seasoning.

  2. Bring to a boil, then reduce heat to low. Cover and simmer for about 20 minutes. Add the spinach and cook 5 more minutes. Serve hot with the crackers.

Recipe Yield

10 servings

Recipe Note

Quick and easy to make and very yummy as well!! This a very savory soup!! Serve with crackers.

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