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Chicken-Vegetable Soup
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Prep Time:
15 minutes
Total Time:
15 minutes
Whip up a quick and delicious chicken and spinach soup using Progresso® chicken broth in just 15 minutes for a satisfying family meal.
Ingredients:
  • 1 carton (32 oz) Progresso™ reduced-sodium chicken broth (4 cups)
  • 2 1/2 cups diced cooked chicken breast
  • 1 container (8 oz) refrigerated prechopped celery, onion and bell pepper mix
  • 1 cup frozen sliced carrots
  • 1 bag (14 oz) frozen baby potato and vegetable blend
  • 1 teaspoon roasted garlic (from 4-oz jar)
  • 1/2 teaspoon Italian seasoning
  • 1/2 teaspoon curry powder
  • 1/2 teaspoon freshly ground pepper
  • 1 1/2 cups coarsely chopped fresh baby spinach leaves
  • 1 can (12 oz) evaporated fat-free milk
  • Freshly ground pepper, if desired
Instructions:
  • Combine the broth, chicken, celery, and carrots in a 5-quart Dutch oven. Cover and bring to a boil.
  • Place the potato-vegetable blend in a microwave-safe bowl and cover it with plastic wrap, leaving a small vent to let steam escape. Microwave on High for 5 minutes. Then, add garlic, Italian seasoning, curry powder, 1/2 teaspoon of pepper, and salt to the broth mixture, cover, and cook further.
  • Cut the cooked potato-vegetable blend into bite-size pieces using kitchen scissors. Add it to the broth mixture, and stir in the spinach and milk. Cover and cook over high heat for 5 minutes or until the carrots are tender. Sprinkle each serving with additional pepper before serving.

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