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Garden Patch Chicken-Vegetable Soup

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Chicken Corn Healthy Main dish


  • 4 ts Olive oil
  • 4 Boneless skinless chicken breast halves; in bite-size pieces
  • 3 c Green; red and/or yellow peppers, chopped
  • 1 c Chopped onion
  • 4 Cloves garlic; minced
  • 2 cn Ready-to-serve low-sodium chicken broth; (10 1/2 oz. each)
  • 15 1/4 oz Can whole kernel corn; drained
  • 14 1/2 oz Can diced tomatoes; undrained
  • 1 ts Dried thyme leaves
  • 1/2 c Fresh parsley; chopped


Spray Dutch oven with nonstick cooking spray. Add 2 tsp. of the oil; place over Medium heat. Add chicken and cook 2-3 minutes or until no longer pink. Remove chicken from Dutch oven; set aside.
Add remaining 2 tsps. oil to Dutch oven. Increase heat to Medium-High. Add bell peppers, onions and garlic; cook 4 minutes or until onions are tender, stirring frequently.
Add broth, corn, tomatoes, thyme and chicken; mix gently. Bring to a boil. Reduce heat; cover and simmer for 18 minutes. Stir in parsley. Makes 5 (1 2/3 cup) servings.
Per serving: 280 calories, 8 g fat, 60 mg cholesterol, 420 mg sodium, 25 g protein, 27 g carbohydrate, 4 g fiber
Pillsbury Fast and Healthy Cooking Magazine, Mar/Apr'99, p. 43
NOTES : This is a great main-dish soup for when schedules make several dinner seatings necessary.
Recipe by: Pillsbury Fast and Healthy Cooking Magazine, Mar/Apr'99
Posted to EAT-LF Digest by Roberta Banghart <> on Feb 05, 1999, converted by MM_Buster v2.0l.