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Qulck Vecetable Soup

Qulck Vecetable Soup recipe image
This quick vegetable soup is a wonderful way to use up leftover roasted chicken or beef. It combines crisp cabbage, sweet onions, and frozen mixed vegetables in a rich chicken broth. The addition of elbow macaroni makes it a filling one-pot meal, while a hint of sugar balances the acidity of the tomatoes. It&# 226;ÂÂs perfect for busy weeknights or cold evenings when you need something warm and satisfying without spending hours in the kitchen.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Beginner
Servings: 6
Calories: 611.1
Description
This quick vegetable soup is a wonderful way to use up leftover roasted chicken or beef. It combines crisp cabbage, sweet onions, and frozen mixed vegetables in a rich chicken broth. The addition of elbow macaroni makes it a filling one-pot meal, while a hint of sugar balances the acidity of the tomatoes. It&# 226;ÂÂs perfect for busy weeknights or cold evenings when you need something warm and satisfying without spending hours in the kitchen.
Ingredients
  • 1 quart Chicken broth or stock
  • 1/8 teaspoon Pepper
  • 1 can Tomatoes (16 oz), undrained
  • 1 dash Sugar
  • 1/2 cup Onion, chopped
  • 1/4 cup Uncooked elbow macaroni
  • 1 cup Cabbage, chopped
  • 1 cup Chicken, cubed (or leftover beef roast)
  • 1 package Frozen mixed vegetables
  • 1/2 teaspoon Dried basil
Directions
  1. 1
    In a large saucepan or Dutch oven, combine the chicken broth, tomatoes, chopped onion, cabbage, frozen mixed vegetables, pepper, sugar, and dried basil.
  2. 2
    Bring the mixture to a boil over medium-high heat.
  3. 3
    Reduce heat to low, add the uncooked elbow macaroni, and simmer for 10 minutes or until the pasta is tender.
  4. 4
    Stir in the cubed chicken or beef and heat through for 2-3 minutes.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 611.1kcal
% Daily Value *
Total Fat 29.1g45%
Saturated Fat 7.9g40%
Cholesterol 213.6mg72%
Sodium 208.4mg9%
Total Carbohydrate 8.4g3%
Dietary Fiber 2.5g10%
Sugars 4.8g
Protein 66.4g133%

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

Note

Yield: 6 servings.

Meat Substitution: You can use leftover roasted chicken, beef, or turkey. For a vegetarian version, omit the meat and use vegetable broth instead of chicken broth.

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Note that the pasta may continue to absorb liquid, so add a splash of broth when reheating if the soup is too thick.

Variation: Feel free to add other vegetables like carrots, celery, or green beans for extra nutrition and flavor.

Keywords: quick, vegetable, soup, chicken, beef, leftovers, comfort food, one pot, easy, hearty, winter, meal prep, budget friendly, family dinner, vegetarian option, gluten free option, simmered, healthy, simple, pantry staples
Read it online: https://www.chefs-mate.com/recipe/qulck-vecetable-soup/