Chicken Soup with Veggies
Make this Chicken Soup with Veggies with leftovers from another recipe and minimize on waste!
Gluten Free Chicken Soup with Veggies
Servings: 4
Calories: 117kcal
Ingredients
- 1 leftover chicken breast with ¼ of the sauce from the Crispy Roasted Chicken in Creamy Sauce recipe
- 1 tablespoon olive oil
- 1 yellow onion , finely diced
- 2 cups canned diced tomatoes
- ¼ teaspoon kosher or fine sea salt
- ¼ teaspoon freshly ground black pepper
- 2 cups hot water
- 1 bell pepper , diced
- 1 large carrot , peeled and diced
- ⅔ cup sweet , canned corn, drained
- ½ cup fresh chives , shredded
Instructions
- Roughly cut the leftover chicken. In a large skillet or saucepan, heat the olive oil over low heat and toss in the onion. Cook for 5 minutes, stirring, until tender. Add canned tomatoes. Season with salt and pepper. Mix well and cook for 7 minutes. Add the leftover chicken with its sauce and cook for 5 more minutes. Add 2 cups of hot water, stir, and cover. Let simmer for 45-55 minutes, until the chicken pieces are falling apart.
- Add the bell pepper and carrot to the pot. Stir and cook for 15 minutes. Add corn and cook for 5 more minutes. Remove from the heat and divide between 4 serving bowls. Top with shredded chives. Serve alone or with gluten-free toast.
Nutrition
Nutrition Facts
Gluten Free Chicken Soup with Veggies
Amount Per Serving
Calories 117
Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g5%
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Sodium 340mg14%
Potassium 497mg14%
Carbohydrates 21g7%
Fiber 5g20%
Sugar 6g7%
Protein 3g6%
Vitamin A 3841IU77%
Vitamin C 70mg85%
Calcium 69mg7%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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