Nutritional Info
- Servings Per Recipe: 20
- Amount Per Serving
- Calories: 38.1
- Total Fat: 0.5 g
- Cholesterol: 8.6 mg
- Sodium: 1,707.8 mg
- Total Carbs: 5.7 g
- Dietary Fiber: 1.0 g
- Protein: 2.8 g
View full nutritional breakdown of Chicken and Veggie Soup calories by ingredient
Chicken and Veggie Soup
Submitted by: FULLOFGODSLIFEIntroduction
This is an easy and quick introduction to making soups. It is hearty and nutritious. This is an easy and quick introduction to making soups. It is hearty and nutritious.Number of Servings: 20
Ingredients
-
Celery, raw, 3 cup, diced
Red Potato, 400 grams
Red Ripe Tomatoes, 3 medium whole (2-3/5" dia)
Chicken Thigh, 3 thigh, bone and skin removed
Water, bottled, 40 serving
*dried garlic, 2 tbsp
Pepper, black, 1 tbsp )
Onions, raw, 1 medium (2-1/2" dia)
*Wyler's Chicken Boulion Cubes, 7 serving
Salt, 4 tbsp
Directions
Cut all veggies in bite size pieces and add to a large pot of water filled 3/4 of the way full. Heat to a light boil. Add frozen skinless/boneless chicken thighs to pot. Add salt, garlic, pepper and powdered chicken bouillon to pot and simmer for 1 1/2 hours. Cut up chicken or shred it and place it back into the pot.
Number of Servings: 20
Recipe submitted by SparkPeople user FULLOFGODSLIFE.
Number of Servings: 20
Recipe submitted by SparkPeople user FULLOFGODSLIFE.
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