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Categories: Healthy Eating, Mains, Quick and Easy, Soups

Chunky vegetable chicken soup

Chunky vegetable chicken soup
Carolyn Cole / Los Angeles Times

A slow-simmered soup is delicious, but who has the time? So I experimented with a variety of fresh ingredients--and the microwave--to create this quick soup with the flavors I love. In the microwave, the vegetables maintain their bright colors and ... Read more

Total time: 40 minutes | Serves 4
  • 2 boneless, skinless chicken breasts, cut into 1-inch chunks
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 3 whole cloves
  • 1 cup thinly sliced carrots
  • 1 cup thinly sliced celery
  • 1 onion, thinly sliced
  • 2 (14 1/2-ounce) cans chicken broth
  • 1 (14 1/2-ounce) can diced tomatoes, with liquid
  • 1 (15-ounce) can white beans, with liquid
  • 1/4 cup red or white wine
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons fresh thyme leaves
  • 1 to 2 cups loosely packed spinach leaves, coarsely chopped

Step 1Toss together chicken chunks, oil, garlic and cloves in 2 1/2-quart casserole dish or microwave-safe bowl. Cover with plastic wrap and microwave on high power until chicken is no longer pink, about 5 minutes. Remove chicken to separate bowl and discard cloves. Keep chicken warm.

Step 2Add carrots, celery, onion and broth to casserole and cover with lid or plastic wrap. Cook on high power until vegetables are tender, about 10 minutes. Add tomatoes, beans, wine, salt, pepper and thyme. Cover and cook until mixture bubbles, 10 minutes. Stir to mix all ingredients. Add reserved chicken and microwave at high power until all ingredients are hot and flavors combined. Add spinach and cover until spinach wilts, 3 minutes.

Each serving:
344 calories; 1,505 mg sodium; 51 mg cholesterol; 7 grams fat; 38 grams carbohydrates; 31 grams protein; 6.65 grams fiber.
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