Ellen's Favorite Vegetable Chicken Soup

Winter can be a tough time to get veggies in for many people. If you're not a fan of plain cooked vegetables and don't feel like eating salads when it's cold outside, think soup!

Ellen found Jean Carper's recipe for Vegetable Chicken Soup in USA Weekend 13 years ago, and it quickly turned into a go-to favorite! Put it on your list of dishes to try next!

Vegetable Chicken Soup

In a large saucepan, saute until lightly browned. Remove and place in small bowl.

• 1 tablespoon olive oil
• 1/2 pound boneless, skinless chicken, cut into 1" chunks

Add to saucepan and cook, stirring until onions begin to soften, about 3 minutes. 

• 1 medium yellow onion, chopped
• 2 large garlic cloves, crushed or minced
• 3/4 cup sliced carrots

Return chicken to pot, add and simmer partially covered for 20 -25 minutes.

• 1 cup cauliflower, in thick slices or chunks
• 2 cups canned chopped tomatoes with juice
• 4 cups non-fat, reduced-sodium chicken or vegetable broth

Stir in and cook for 5 minutes.

• 1 cup fresh spinach leaves, torn in pieces
• 5 drops hot chili sauce (optional)
• salt to taste
• freshly ground black pepper to taste

Nutritional info: serves 4. 168 calories per serving/3 units. 19 g. protein, 14 g carbohydrate, 4 g fat, 3 g fiber,