Chicken Vegetable Soup with Tomatoes Recipe
- 1 medium onion, chopped
- 1 celery rib, chopped
- 2 teaspoons canola oil
- 1 garlic clove, minced
- 1-1/2 cups chicken broth
- 1 cup chopped tomatoes
- 1 cup cubed cooked chicken
- 1/4 teaspoon dried marjoram
- 1/4 teaspoon dried thyme
- 1/8 teaspoon pepper
- 1 bay leaf
- 1. In a large saucepan, saute onion and celery in oil until tender. Add garlic; cook 1 minute longer. Stir in the broth, tomatoes, chicken, marjoram, thyme, pepper and bay leaf. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until heated through. Discard bay leaf. Yield: 2 servings.
1 serving (1 each) equals 240 calories, 10 g fat (2 g saturated fat), 62 mg cholesterol, 786 mg sodium, 13 g carbohydrate, 3 g fiber, 24 g protein.
Reviews for Chicken Vegetable Soup with Tomatoes
"Mmmm-no stars to click on, but this soup has a nice flavor. For less clean-up, I simmered celery, carrot & fresh green beans in water, then added them to 4 cups chicken stock, put in a little tomato sauce, onion & garlic powder, the herbs & skipped the chicken. Much better than Progresso!"
"This is a very tasty soup and was well-received by my husband and my son (i doubled the recipe). I did add some diced up carrots to the onion and celery and it was a nice addition."