Chicken Noodle Soup
Recipe for Chicken Vegetable Soup with Spring Vegetables
If you want to make a light, refreshing chicken soup recipe instead of something heavy and creamy, what about this chicken soup with spring vegetables? This is a very healthy chicken soup recipe and the zucchini, baby sweetcorn, carrots, scallions, leek and bell pepper contribute to its nutritional content, along with the chicken. This soup is delicately flavored with lemon zest, salt and pepper. Most of the flavor comes from the chicken and spring vegetables.
This is a fragrant and light soup which would be ideal if you are looking for diet soup recipes or weight loss soup recipes. There is nothing fattening in the following chicken and spring vegetable soup recipe and the flavor of this recipe will not leave you feeling deprived. This chicken soup makes a tasty lunch or a satisfying supper. Feel free to alter the vegetables if you want. Sugar snap peas, broccoli or mushrooms would also be nice in this recipe or you can use up what you already have in the refrigerator.
Just because this is a spring vegetable soup doesn't mean you can only make it in the springtime. It is light enough to enjoy on a warm summer day and also hot and satisfying enough for a chilly fall or winter evening. You can use canned vegetables if you can't find good fresh produce in the winter and, of course, you can fiddle with the ingredients, perhaps adding a little hot sauce or some fresh cilantro or parsley.
Colorful Chicken Soup with Baby Sweetcorn and Carrots
Ingredients -
2 thinly sliced chicken breast fillets
7 cups chicken broth
1 cup water
2 zucchini, halved lengthwise then sliced
8 baby sweetcorn, sliced into 3 pieces crosswise
1 sliced carrot
2 sliced scallions
½ chopped red bell pepper
4 wide strips of lemon rind
Thinly sliced white part of 1 leek
1 tablespoon olive oil
Salt and black pepper, to taste
Preparation:
Heat the oil in a big pan over a low to moderate heat.
Add the carrot and leek and saute for 5 minutes.
Trim any white pith off the lemon rind, then add the strips to the pan, along with the broth and water.
Turn the heat up to high and bring the soup to a boil.
Add the zucchini, baby sweetcorn, chicken, scallions and bell pepper to the soup and bring it to a boil again.
Turn the heat down and let the soup simmer for 3 minutes or until the chicken is cooked through and the vegetables are just tender.
Take the lemon rind out of the soup.
Taste the soup and season if necessary, then serve.
(Serves 4)
Photo Description:
This is one of the best looking chicken soup recipes of them all and if you enjoy eating soup which is made with fresh produce you will love this wonderful recipe. The chicken is complemented with fresh vegetables, lemon and very simple seasonings, allowing the flavors of the fresh chicken and the delicious vegetables to shine through. Whether you are looking for a low fat chicken soup recipe or just something that tastes delicious, you will certainly be impressed with this recipe for chicken and spring vegetable soup because of its pure and natural flavor and how easy it is to prepare.
Recipe for Chicken Vegetable Soup with Spring Vegetables
Nutritional Info:
Calories (kcal): 410
% Calories from Fat: 23.4%
% Calories from Carbohydrates: 37.9%
% Calories from Protein: 38.7%
Per Serving Nutritional Information:
Total Fat (g): 11g 17%
Saturated Fat (g): 2g 12%
Monounsaturated Fat (g): 5g 23%
Polyunsaturated Fat (g): 2g 11%
Cholesterol (mg): 72mg 24%
Total Carbohydrate (g): 40g 13%
Dietary Fiber (g): 7g 26%
Protein (g): 41g 82%
Sodium (mg): 1435mg 60%
Potassium (mg): 1190mg 34%
Calcium (mg): 55mg 5%
Iron (mg): 3mg 17%
Zinc (mg): 2mg 15%
Vitamin C (mg): 52mg 86%
Vitamin A (i.u.): 6482IU 130%
Vitamin A (r.e.): 651RE 65%
Vitamin B6 (mg): .7mg 34%
Vitamin B12 (mcg): .7mcg 12%
Thiamin B1 (mg): .4mg 29%
Riboflavin B2 (mg): .3mg 19%
Folacin (mcg): 106mcg 27%
Niacin (mg): 21mg 104%
