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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
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Chicken and Veggie Soup

Submitted by: FULLOFGODSLIFE

Introduction

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.






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