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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 109.2
  • Total Fat: 2.1 g
  • Cholesterol: 20.8 mg
  • Sodium: 318.1 mg
  • Total Carbs: 16.2 g
  • Dietary Fiber: 3.8 g
  • Protein: 11.4 g

View full nutritional breakdown of Chicken Vegetable Soup calories by ingredient
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Chicken Vegetable Soup

Submitted by: SISSYFEB48


Number of Servings: 12

Ingredients

    *Chicken Broth, Homemade, 12 cup (remove)
    *Cooked chicken, chopped or diced, 2 cup (remove)
    Carrots, raw, 2 cup, chopped (remove)
    Celery, raw, 1 cup, diced (remove)
    Zucchini, 1 cup, sliced (remove)
    Onions, raw, 1 cup, chopped (remove)
    *Potato, Red, small, diced, 2 cup (remove)
    Green Beans (snap), 1 cup (remove)
    Spinach, fresh, 1 bunch (remove)
    Salt, 1 tsp (remove)
    Cauliflower, raw, 1 cup (remove)

Directions

Make stock with leftover chicken bones and skin, amy add onions carrots and celery to stock if desired. I add 1 tsp of salt to the stock. Freeze and remove fat. Now the broth is ready to use. I use the leftover meat taken from the stock for the soup.

Chop vegetables. add to broth and cook.

Number of Servings: 12

Recipe submitted by SparkPeople user SISSYFEB48.






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