Sunday, January 15, 2017

{soups-salads-and-salad-dressings} Chicken-Vegetable Soup


Chicken-Vegetable Soup

Chicken-Vegetable Soup
  • Prep Time15MIN
  • Total Time15MIN
  • Servings6


carton (32 oz) Progresso™ reduced-sodium chicken broth (4 cups)
2 1/2
cups diced cooked chicken breast
container (8 oz) refrigerated prechopped celery, onion and bell pepper mix
cup frozen sliced carrots
bag (14 oz) frozen baby potato and vegetable blend
teaspoon roasted garlic (from 4-oz jar)
teaspoon Italian seasoning
teaspoon curry powder
teaspoon freshly ground pepper
teaspoon salt
1 1/2
cups coarsely chopped fresh baby spinach leaves
can (12 oz) evaporated fat-free milk
Freshly ground pepper, if desired



  • In 5-quart Dutch oven, stir together broth, chicken, celery mixture and carrots. Cover; heat to boiling.
  • Meanwhile, place potato-vegetable blend in microwavable bowl. Cover with microwavable plastic wrap, folding back one edge or corner 1/4 inch to vent steam. Microwave on High 5 minutes. Add garlic, Italian seasoning, curry powder, 1/2 teaspoon pepper and the salt to broth mixture; cover and continue to cook.
  • Using kitchen scissors, cut cooked potato-vegetable blend into bite-size pieces; add to broth mixture. Stir in spinach and milk. Cover; cook over high heat 5 minutes or until carrots are tender. Sprinkle individual servings with additional pepper.

​Source: Betty Croker​

Rhonda in MO
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