Hearty Chicken-Vegetable Soup
by Ecoyle
From Every Day with Rachael Ray
INGREDIENTS
- 2 pounds Plum tomatoes ; quartered lengthwise
- 1/4 cup Extra virgin olive oil
- Salt & pepper
- 1 pound boneless chicken breasts
- 2 onions ; chopped
- 1 pound carrots ; peeled and sliced 1/4" thick
- 1 pound yukon gold potatoes
- 32 ounces Chicken Stock
- 1/2 pound fresh green beans ; trimmed and halved crosswise
- 1/3 cup chopped flat-leaf parsley
INSTRUCTIONS
1. Position a rack in the middle of the oven and preheat to 500. Arrange tomatoes cut side up on a parchment paper-lined baking sheet and drizzle 2 tbl olive oil on top; season with salt and pepper. Roast until tender, about 20 minutes. Transfer the tomatoes and any juices to a bowl.
2. Meanwhile, in a large saucepan, heat 1 tbl olive oil over medium heat. Season the chicken with salt and pepper; add to the pan and cook, turning once, until cooked through, about 10 minutes; transfer to a work surface. Let cool, and then shred the meat.
3. In the same saucepan, heat the remaining 1 tbl of olive oil over medium heat. Add the onions, season with salt and cook until softened, about 5 minutes. Add the carrots, potatoes, and chicken broth and bring to a simmer; cook for 5 minutes.
4. Add the green beans and tomatoes with their juices, partially cover and simmer until the potatoes are tender, about 10 minutes. Stir in the chicken and parsley; season with salt and pepper.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (980g) | ||
| Recipe Makes: 4 Servings | ||
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| Calories: 564 | ||
| Calories from Fat: 168 (30%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 18.7g | 25 % | |
| Saturated Fat 3.2g | 16 % | |
| Monounsaturated Fat 11.6g | ||
| Polyunsanturated Fat 2.7g | ||
| Cholesterol 72.6mg | 22 % | |
| Sodium 544.4mg | 19 % | |
| Potassium 2215.9mg | 58 % | |
| Total Carbohydrate 62.2g | 18 % | |
| Dietary Fiber 12.4g | 50 % | |
| Sugars, other 49.9g | ||
| Protein 39.7g | 57 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 564
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