Chicken Veggie Soup II

By [e-mail]

"This is a great tasting, simple to make soup. It consists of diced chicken breast with an array of mixed vegetables. It's relatively low in fat and high in taste."

Ingredients

• 1 tablespoon olive oil
• 1/2 pound skinless, boneless chicken breast meat - cut into bite-size pieces
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 cup sliced carrots
• 1 cup broccoli florets
• 1 cup chopped cauliflower
• 1 cup chopped celery
• 2 cups whole peeled tomatoes with liquid, chopped
• 4 cups fat free chicken broth
• 1 cup chopped fresh spinach
• 6 drops hot pepper sauce
• salt and pepper to taste

Preparation

Step 1

Heat the oil in a large saucepan over medium heat. add the chicken and saute for 5 to 10 minutes, or until browned; set aside.

To the same saucepan add the onion, garlic and carrots and saute for about 3 to 5 minutes. Then add the broccoli, cauliflower, celery, tomatoes, chicken broth and reserved chicken.

Stir together well, bring to a slow boil, reduce heat to low and simmer for 25 to 30 minutes. Stir in the spinach, hot pepper sauce and salt and pepper to taste.