This chicken soup recipe is so simple, you can cook it in the microwave

Chunky vegetable chicken soup.
(Carolyn Cole / Los Angeles Times)

It’s a colorful soup combining diced tomatoes, carrots, celery, fresh spinach, white beans and generous chunks of chicken, flavored with fresh thyme, garlic, wine and a touch of clove. Best of all? You don’t even need to cook this vegetable chicken soup on the stove. Fix the entire recipe using the microwave to keep things simple.


Total time: 40 minutes | Serves 4

2 boneless, skinless chicken breasts, cut into 1-inch chunks


1 tablespoon olive oil

2 cloves garlic, minced

3 whole cloves

1 cup thinly sliced carrots

1 cup thinly sliced celery

1 onion, thinly sliced

2 (14½-ounce) cans chicken broth

1 (14½-ounce) can diced tomatoes, with liquid

1 (15-ounce) can white beans, with liquid

1/4 cup red or white wine

1/2 teaspoon salt

1/4 teaspoon pepper

2 tablespoons fresh thyme leaves

1 to 2 cups loosely packed spinach leaves, coarsely chopped

1. Toss together chicken chunks, oil, garlic and cloves in 2½-quart casserole dish or microwave-safe bowl. Cover with plastic wrap and microwave on high power until chicken is no longer pink, about 5 minutes. Remove chicken to separate bowl and discard cloves. Keep chicken warm.

2. Add carrots, celery, onion and broth to casserole and cover with lid or plastic wrap. Cook on high power until vegetables are tender, about 10 minutes. Add tomatoes, beans, wine, salt, pepper and thyme. Cover and cook until mixture bubbles, 10 minutes. Stir to mix all ingredients. Add reserved chicken and microwave at high power until all ingredients are hot and flavors combined. Add spinach and cover until spinach wilts, 3 minutes.

Each serving: 344 calories; 1,505 mg sodium; 51 mg cholesterol; 7 grams fat; 38 grams carbohydrates; 31 grams protein; 6.65 grams fiber.

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