Spring Vegetable Chicken Soup

Spring Vegetable Chicken Soup

This creamy blended soup is made with fresh vegetables simmered in chicken stock and lemon juice. It's a good source of vitamin C and is ready in 35 minutes.
  • 20 MINS

    Cooking Time

  • 15 MINS

    Prep Time

  • 6 People


  • 1 Tbsp. (15 mL) vegetable oil
  • 2 stalks celery, chopped
  • 1 large onion, chopped
  • 1 leek, white and light green parts only, chopped
  • 2 cloves garlic, finely chopped
  • 1 large potato, peeled and diced
  • 2 cups (500 mL) Knorr® Chicken Broth
  • 2 cups (500 mL) water
  • 2 cups (500 mL) watercress
  • 3/4 cup (175 mL) 2% milk
  • 1 Tbsp. (15 mL) lemon juice
  • 1 pinch ground black pepper
  • 1/3 cup (75 mL) reduced fat sour cream

  1. Heat oil in large saucepan over medium heat and cook celery, onion, leek and garlic, stirring occasionally, until tender, about 4 minutes. Stir in potato, Knorr® Chicken Broth, water and watercress. Bring to a boil over high heat. Reduce heat to low and simmer covered 20 minutes. Remove from heat; cool slightly.

  2. Process soup in blender or food processor until smooth. Return to saucepan, then stir in milk, lemon juice and pepper; heat through, but do not boil. Garnish with sour cream.

  1. Amount per Serving
Nutritional values Amount per Serving
Energy (g) 130.0
Calcium (g) 10.0 %
Carbohydrates (g) 17.0 g
Fat (g) 5.0 g
Fiber (g) 2.0 g
Iron (g) 4.0 %
Protein (g) 4.0 g
Saturated Fat (g) 2.0 g
Sodium (g) 230.0 mg
Sugar (g) 4.0 g
Trans Fat (g) 0.0 g

Try using nonfat Greek yogurt instead of sour cream for lower fat and extra calcium.\nEach serving of this soup provides 2 servings of vegetables and is a good source of vitamin C. *See Nutrition Information for saturated fat content.

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