Looking for something?

Spring Vegetable Chicken Soup

Flavourfully Wholesome
  • Cook

    mins
  • Difficulty

  • Makes

  • Marinate time

    mins
  • Prep

    mins
  • serves

    people

  • 1 Tbsp. (15 mL) vegetable oil
  • 2 stalks (2 stalks) celery, chopped
  • 1 large (1 large) onion, chopped
  • 1 leek, white and light green parts only, chopped
  • 2 cloves (2 cloves) garlic, finely chopped
  • 1 large (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 (1 pinch) ground black pepper
  • 1/3 cup (75 mL) reduced fat sour cream

NUTRITIONAL INFORMATION

 

Amount per serving

Calories130
Total Fat5g
Saturated Fat2g
Trans Fat0g
Cholesterol5mg
Sodium230mg
Total Carbs17g
Dietary Fiber2g
Sugars4g
Protein4g
Calcium10%
Iron4%
Vitamin C30%
Vitamin A8%

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