Chicken-vegetable soup


Chicken-vegetable soup

Servings: 6

Preparation time: 30 min



1 carton (32 oz) reduced-sodium chicken broth (4 cups)

2 1/2 cups diced cooked chicken breast

1 container (8 oz) refrigerated chopped celery, onion and bell pepper mix

1 cup frozen sliced carrots (from 16-oz bag)

1 bag (14 oz) frozen baby potato and vegetable blend

1 teaspoon roasted garlic (from 4-oz jar)

1/2 teaspoon Italian seasoning

1/2 teaspoon curry powder

1/2 teaspoon freshly ground pepper

1/4 teaspoon salt

1 1/2 cups coarsely chopped fresh baby spinach leaves

1 can (12 oz) evaporated fat-free milk

Additional freshly ground pepper, if desired



1. In 5-quart Dutch oven or saucepan, stir together broth, chicken, celery mixture and carrots. Cover; heat to boiling.

2. 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.

3. 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.



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