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Chicken-vegetable soup

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Ingredients/Components

salt - 1/4 tsp
water
paprika - 1 tsp
dried minced onion - 1/4 c
sliced carrots - 1 c
diced, cooked chicken - 1 c
can mushroom stems and pieces, drained - 1 oz
dried whole basil - 1 tsp
diced zucchini - 1 c
Burgundy or other dry red wine - 2 Tbsp
instant minced garlic - 3/4 tsp
chicken flavor bouillon granules - 1 Tbsp
can no-salt - 1 1/2
added whole tomatoes, undrained and chopped - 1 item

How to make chicken-vegetable soup:

Combine water, bouillon granules, tomatoes, onion and basil, paprika, garlic and salt in a Dutch oven. Bring to a boil; cover, reduce heat and simmer 10 minutes. Add carrots; cover and simmer 10 minutes. Add mushrooms, zucchini, chicken and wine; simmer, uncovered, 8 minutes.

Serve warm. Yields 7 cups (about 81 calories per 1 cup serving).

Recipe categories: Soups & stews, Chicken, Pasta.

Rating:

3.3

Average rating: 3.3, total votes: 4

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