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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 127.7
  • Total Fat: 1.1 g
  • Cholesterol: 49.3 mg
  • Sodium: 548.3 mg
  • Total Carbs: 5.9 g
  • Dietary Fiber: 1.9 g
  • Protein: 23.1 g

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

Submitted by: PANSYLADY2

Introduction

I had this tasty soup at a restaurant and have tried to imitate it. It is tasty on a cold winter evening! I had this tasty soup at a restaurant and have tried to imitate it. It is tasty on a cold winter evening!
Number of Servings: 12

Ingredients

    2-1/4 pounds chicken breast, sliced and browned in a pan coated with Pam until it is no longer pink
    4 cups fresh or frozen green beans
    1 lb. bag of baby carrots
    1 cup diced onion
    1 cup diced celery
    10 cups chicken broth
    1 tbsp. Herbes de Provence or any combination of herbs your family likes. I added garlic and more rosemary.
    1 tsp. black pepper

Directions

Cut chicken into small slices and place in pan you have sprayed with Pam. Cook until the chicken is no longer pink. While the chiclen is cooking, add remaining ingredients to a large soup kettle. When the chicken is done, add it to the kettle and simmer until carrots and bean are well done but not too soft.
Makes twelve 2-cup servings. The soup is thick, so more broth could be added, but you will have to figure additional broth into the nutrition count.

Number of Servings: 12

Recipe submitted by SparkPeople user PANSYLADY2.






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