- Servings Per Recipe: 3
- Amount Per Serving
- Calories: 130.4
- Total Fat: 2.0 g
- Cholesterol: 38.3 mg
- Sodium: 739.5 mg
- Total Carbs: 16.7 g
- Dietary Fiber: 3.3 g
- Protein: 12.4 g
Best Chicken Vegetable SoupSubmitted by: CLUS1903
IntroductionExellent use for that left over roasted chicken. Hearty, yummy chicken vegetable soup. Throw in all those left over vegetables or use fresh. Exellent use for that left over roasted chicken. Hearty, yummy chicken vegetable soup. Throw in all those left over vegetables or use fresh.
Left over roasted chicken leg and thigh (boned & skinned)
1 can Swanson's 99% fat free chicken broth
1/2 cup diced celery
1/2 cup diced onion
1/2 cup mini carrots (cut in 3/4" pieces)
1/2 cup frozen green peas
1/2 cup frozen niblet corn
1 tsp McCormick's Chicken Rub
Add to sauce pan with chicken broth, celery, onion, carrots, peas, corn and chicken rub
Bring pan to boil and reduce heat to simmer for 5-10 min.
Makes 3 servings
Number of Servings: 3
Recipe submitted by SparkPeople user CLUS1903.