Ingredients

  • 2 tablespoons oil
  • 2 pounds mixed vegetables (diced)
  • 4 cups vegetable stock
  • 1 onion (peeled, finely diced)
  • 8 3/4 ounces chicken breasts (thinly sliced)
  • fresh marjoram (to garnish)

Directions

  1. Heat 1 tbsp oil in a saucepan. Sauté vegetables until softened. Add stock and simmer for 5 mins. Season.
  2. Meanwhile, heat remaining oil in a frying pan. Sweat onion until translucent. Add chicken and cook for 7 mins, until browned on all sides. Season.
  3. Arrange chicken in serving bowls and ladle soup over top. Garnish with marjoram.
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NutritionView more

310Calories
Sodium47%DV1120mg
Fat17%DV11g
Protein41%DV21g
Carbs12%DV37g
Fiber48%DV12g

PER SERVING *

Calories310Calories from Fat100
% DAILY VALUE*
Total Fat11g17%
Saturated Fat1g5%
Trans Fat
Cholesterol40mg13%
Sodium1120mg47%
Potassium830mg24%
Protein21g41%
Calories from Fat100
% DAILY VALUE*
Total Carbohydrate37g12%
Dietary Fiber12g48%
Sugars4g8%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Reviews(1)

Yummly User
Mikayla T. 18 Dec 2015
Still learning how to cook and this was very easy to cook and was outstanding try this its very good :) ;)