Creamy Chicken, Vegetable & Sun-Dried Tomato Soup This creamy soup is packed with vegetables, including zucchini and carrots. Precooked chicken saves time and energy, so you can make this cozy soup on a busy weeknight, or any day when it’s cold out.


20 mins


30 mins




  • ⅓ cup slivered oil-packed sun-dried tomatoes, plus 2 tablespoons oil from the jar
  • 1 cup chopped onion
  • 1 cup halved and sliced carrots
  • 2 large cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • 2 tablespoons all-purpose flour
  • 2 cups whole milk
  • 2 cups low-sodium chicken broth
  • ½ teaspoon salt
  • ½ teaspoon ground pepper
  • 1 medium zucchini, halved and sliced
  • 3 cups coarsely chopped fresh spinach
  • 2 cups chopped cooked chicken
  • 1 tablespoon white-wine vinegar


    Step 1

    Heat sun-dried tomato oil in a large pot over medium heat. Add onion and carrots; cook, stirring, until softened, about 4 minutes. Add garlic and Italian seasoning; cook, stirring for 1 minute. Add flour; cook, stirring, for 1 minute more. Add milk, broth, salt and pepper; increase heat to medium-high and bring to a simmer. Add zucchini and sun-dried tomatoes; cook, stirring occasionally and reducing the heat to maintain a simmer, until the zucchini is tender, about 8 minutes. Add spinach and chicken; cook, stirring, until the spinach is wilted and the soup is hot, about 2 minutes more. Remove from heat and stir in vinegar.

Nutrition Facts

Serving Size: about 2 cups Per Serving: 356 calories; protein 31g; carbohydrates 24g; dietary fiber 4g; sugars 10g; fat 16g; saturated fat 4g; cholesterol 72mg; vitamin a iu 8527IU; sodium 516mg; potassium 900mg; niacin equivalents 18mg.


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