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Nutritional Info
  • Servings Per Recipe: 29
  • Amount Per Serving
  • Calories: 123.0
  • Total Fat: 1.0 g
  • Cholesterol: 17.9 mg
  • Sodium: 187.7 mg
  • Total Carbs: 20.3 g
  • Dietary Fiber: 3.7 g
  • Protein: 9.0 g

View full nutritional breakdown of Homemade FAMILY Chicken Veggie Soup calories by ingredient
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Homemade FAMILY Chicken Veggie Soup

Submitted by: XPHOENIX
Homemade FAMILY Chicken Veggie Soup

Introduction

Delicious and simple chicken veggie soup recipe for the whole family... with plenty of leftovers!! Delicious and simple chicken veggie soup recipe for the whole family... with plenty of leftovers!!
Number of Servings: 29

Ingredients

    8 quarts of water
    5 chicken bouillon cubes
    1 whole chicken (skin and bone removed after boiling) or whatever chicken you want to use
    5 pounds of peeled and diced potatoes
    2 large onions, diced
    2 pounds of frozen mixed veggies (about 12 cups)
    1 pound of frozen carrots (about 3 cups)

    salt and pepper (to taste)

Directions

**note: Most of the "prep time" is just boiling chicken and cutting potatoes. After that part, it's all boil and stir.

Boil chicken until falling off the bone (if using a whole chicken like I did, remove as much skin and fat before boiling), remove from heat, allow to cool so chicken can be de-boned and hand shredded. To "hand shred", just break up the chicken into bite size pieces, that's all! :) For this batch I made, the chicken ended up weighing 1.8 pounds. And was plenty for 6 people with oodles of leftovers! :)

Peel and dice the potatoes, put into the water with the bouillon cubes along with the chicken, add the veggies, and allow to boil until potatoes are soft, then serve! :)

**variation: my mom likes to put the veggies and things into the "chicken water" (after boiling), but the boiling process takes off the fat and I can't add my veggies to water with fat in it on purpose, though I'm sure the soup would have a different flavor if you do that.. just an option**

Add salt and/or pepper to taste. I like more pepper than others and it gives the veggies a yummy kick :)

SIMPLE recipe, SO yummy, and bunches of leftovers for the family! :)

Serving size = 2 cups
(yes, seriously - 2 cups of soup = 123 cals, 1 gram of fat, 9 grams of protein!!)

Number of Servings: 29

Recipe submitted by SparkPeople user XPHOENIX.






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