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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 405.9
  • Total Fat: 15.7 g
  • Cholesterol: 65.7 mg
  • Sodium: 141.3 mg
  • Total Carbs: 34.4 g
  • Dietary Fiber: 6.2 g
  • Protein: 30.9 g

View full nutritional breakdown of Chicken and Veggie Soup/Stew calories by ingredient
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Chicken and Veggie Soup/Stew

Submitted by: HEDGIEHOG

Introduction

Gently sauteed vegetables with fresh chicken breast diced up, simmered in some low sodium chicken stock Gently sauteed vegetables with fresh chicken breast diced up, simmered in some low sodium chicken stock
Number of Servings: 2

Ingredients

    Chicken Breast, no skin, 8 ounces
    Sweet potato, cooked, baked in skin, without salt, 1 cup
    Onions, raw, 1 medium (2-1/2" dia)
    Mushrooms, fresh, 0.5 cup, pieces or slices
    *Courgette raw, 2 oz
    aubergine, 50 gram(s)Olive Oil, 2 tbsp
    Garlic powder, 1 tbsp
    Paprika, 1 tbsp
    Soup, bouillon cubes and granules, low sodium, dry, 2 teaspoon

Directions

Saute veggies with the olive oil covered with a lid to soften fully
Add chicken diced up and cook on a medium heat
Add chicken stock and seasoning with 2 cups water and simmer for 10 mins
Serve with some fresh herbs chopped on top!

Number of Servings: 2

Recipe submitted by SparkPeople user HARRYPOTTERMAMA.






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