Chicken Veggie Soup
A filling, warm and hearty meal even picky eaters will love, perfect for fall or winter.
- 2 cup grapes
- 4 serving Crackers, Whole-Wheat, Reduced Fat
Peel and dice carrots; dice celery, chop onion, and mince garlic.
Heat oil in a large stock pot over medium-high heat. Add chicken and cook until browned, approximately 2-3 minutes.
Add all cut vegetables, rice, broth, garlic, and herbs; bring to a boil. Reduce heat, cover, and simmer for 1 hour.
Remove lid. If using whole herbs, remove them now. Remove chicken, shred, and then return to pot. Season with salt and pepper; serve with grapes and crackers.
Calories: 417kcal | Carbohydrates: 60g | Protein: 23g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 41mg | Sodium: 403mg | Fiber: 6g | Sugar: 15g