Spring Vegetable Chicken Soup

Spring Vegetable Chicken Soup

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Flavourfully Wholesome

Nutritional Information

Nutritional Information

  1 serving
 
Calories 130
Total Fat 5 g
Saturated Fat 2 g
Trans Fat 0 g
Cholesterol 5 mg
Sodium 230 mg
Total Carbs 17 g
Dietary Fiber 2 g
Sugars 4 g
Protein 4 g
Vitamin A 8 %
Vitamin C 30 %
Calcium 10 %
Iron 4 %
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  • Recipe serves:6
  • Prep Time15 min
  • Cook Time20 min

Ingredients

  • 1 Tbsp. vegetable oil
  • 2 stalks celery, chopped
  • 1 large onion, chopped
  • 1 leek, white and light green parts only, chopped
  • 2 cloves garlic, finely chopped
  • 1 large potato, peeled and diced
  • 2 cups KnorrĀ® Chicken Broth
  • 2 cups water
  • 2 cups watercress
  • 3/4 cup 2% milk
  • 1 Tbsp. lemon juice
  • 1 pinch ground black pepper
  • 1/3 cup reduced fat sour cream

Directions

  • Heat oil in large saucepan over medium heat and cook celery, onion, leek and garlic, stirring occasionally, until tender, about 4 minutes. Stir in potato, KnorrĀ® Chicken Broth, water and watercress. Bring to a boil over high heat. Reduce heat to low and simmer covered 20 minutes. Remove from heat; cool slightly.
  • Process soup in blender or food processor until smooth. Return to saucepan, then stir in milk, lemon juice and pepper; heat through, but do not boil. Garnish with sour cream.
  • Try using nonfat Greek yogourt instead of sour cream for lower fat and extra calcium.
  • Each serving of this soup provides 2 servings of vegetables and is a good source of vitamin C. *See Nutrition Information for saturated fat content.
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