Chicken Soup with Veggies
Published Dec 15, 2022
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Make this Chicken Soup with Veggies with leftovers from another recipe and minimize on waste!
Gluten Free Chicken Soup with Veggies
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
Calories: 117kcalCarbohydrates: 21gProtein: 3gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 340mgPotassium: 497mgFiber: 5gSugar: 6gVitamin A: 3841IUVitamin C: 70mgCalcium: 69mgIron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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