Name: Meghan and Jenn's Veggie, Chicken and Herb Soup recipe
Ingredients: 1 green bell pepper, chopped;½ large white onion, chopped;2 stalks celery with leaves, chopped;1 small head broccoli, chopped;¼ (16 ounce) package frozen corn kernels;2 skinless, boneless chicken breast halves - cubed;1 clove garlic, minced;5 leaves fresh basil;2 sprigs fresh oregano;1 pinch dried rosemary;1 pinch dried parsley;salt and pepper to taste;4 cubes chicken bouillon, crumbled

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Ingredients

1 green bell pepper, chopped ½ large white onion, chopped 2 stalks celery with leaves, chopped 1 small head broccoli, chopped ¼ (16 ounce) package frozen corn kernels 2 skinless, boneless chicken breast halves - cubed 1 clove garlic, minced 5 leaves fresh basil 2 sprigs fresh oregano 1 pinch dried rosemary 1 pinch dried parsley salt and pepper to taste 4 cubes chicken bouillon, crumbled

Nutrition Info

74.9 calories carbohydrate: 8.8 g cholesterol: 17.4 mg fat: 0.9 g fiber: 1.8 g protein: 9 g saturatedFat: 0.2 g servingSize: - sodium: 615 mg sugar: 2.1 g transFat: : - unsaturatedFat: : -

Directions

In a large pot, combine bell pepper, onion, celery (reserve leaves for garnish), broccoli, corn, chicken and garlic. Season with basil, oregano, rosemary, parsley, salt and pepper. Stir bouillon into mixture and pour in enough water to cover by 2 inches. Bring to a boil, then reduce heat and simmer 2 hours, stirring occasionally.

Recipe Yield

8 servings

Recipe Note

This soup is full of veggies and chicken which is a delightful way to end the day. Try substituting a can of creamed corn or whole kernel corn for the frozen corn, too.

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