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Hearty Chicken Vegetable Soup

Hearty Chicken Vegetable Soup
Total Time:
25 minutes
Active Time:
15 minutes


2 cups fresh green beans
1 1/2 cups fresh yellow squash
1/2 cup fresh zucchini
1 cup fresh kale
1 1/2 lb boneless, skinless chicken breasts
3 teaspoons Montreal chicken seasoning
2 tablespoons canola oil
1 (32-oz) box chicken stock
1 (14.5-oz) can diced tomatoes with green chilies, undrained
2 tablespoons fresh parsley, finely chopped


  1. Trim beans; cut into 1-inch pieces. Cut squashes into bite-size pieces. Remove stems and chop kale finely. Cut chicken into bite-size pieces (wash hands).
  2. Preheat medium stockpot on medium-high 2–3 minutes. Season chicken with seasoning. Place oil in pan, then add chicken; cook and stir 2–3 minutes or until chicken is well browned.
  3. Stir remaining ingredients (except parsley) into chicken. Reduce heat to medium-low; simmer 8–10 minutes or until vegetables are tender and chicken is 165°F.
  4. Chop parsley. Spoon soup into serving bowls; sprinkle with parsley. Serve.

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Nutritional Information

CALORIES (per 1/6 recipe) 210kcal; FAT 8.00g; SAT FAT 1.00g; TRANS FAT 0.00g; CHOL 65mg; SODIUM 730mg; CARB 8g; FIBER 2.00g; SUGARS 3g; PROTEIN 28g; CALC 6%; VIT A 45%; VIT C 25%; IRON 8%

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