Nutritional Info
- Servings Per Recipe: 15
- Amount Per Serving
- Calories: 70.5
- Total Fat: 2.1 g
- Cholesterol: 21.5 mg
- Sodium: 217.5 mg
- Total Carbs: 6.9 g
- Dietary Fiber: 2.0 g
- Protein: 6.3 g
View full nutritional breakdown of Chicken Vegetable Soup by Evelyn 1/14/11 calories by ingredient
Chicken Vegetable Soup by Evelyn 1/14/11
Submitted by: EJOY-EVELYN
Introduction
A simple, light chicken veggie soup, low in salt when made with boiling the bones of a roasted chicken skeleton (skin removed) for an hour with the meat from two leg quarters. Adjust the spices accordingly -- I find I can add Sriracha (hot) sauce and other spicy sauces when served at the table so the rest of the family enjoys a mild soup. The broth is even tastier if you cut some of the larger bones (I keep a separate clever, hammer, and cutting board for just this purpose) so that the flavor from the bone marrow infiltrates the broth. A simple, light chicken veggie soup, low in salt when made with boiling the bones of a roasted chicken skeleton (skin removed) for an hour with the meat from two leg quarters. Adjust the spices accordingly -- I find I can add Sriracha (hot) sauce and other spicy sauces when served at the table so the rest of the family enjoys a mild soup. The broth is even tastier if you cut some of the larger bones (I keep a separate clever, hammer, and cutting board for just this purpose) so that the flavor from the bone marrow infiltrates the broth.Number of Servings: 15
Ingredients
-
9 c water
2 chicken drumsticks
2 chicken thighs
1 T olive oil
290 gr (10.2 oz) onion, diced
276 (9.7 oz) celery, diced
454 gr (1 lb) carrots, sliced
157 gr (5.5 oz) broccoli stems, shredded
1 cup (whole) Red, Yellow, or Orange Sweet Bell Pepper
4 low sodium chicken bullion cubes
1/2 t sriracha (hot) sauce (or cajun spice)
1/4 t white pepper
Directions
Saute onions and celery in heated oil (3-10 minutes depending on heat); add remaining veggies, 9 cups of water/broth, bullion, and spices. Simmer until tender (about 20-30 minutes). Return meat (230 grams of dark meat) . Enjoy!
When I make large batches like this, I like to use the base to make a Vietnamese Pho (broth and rice noodle soup) with added rice noodles . . . when ready to serve, add bean sprouts, cilantro, wedge of lime (squeezed), with dashes of three sauces to taste: fish sauce, hoisin sauce, and sriracha sauce. Yum! If you don't have bean sprouts, a little shredded cabbage works fine to (when adding the ready-to-serve veggies, you can return to heat only if you like, or just let the hot soup cook the veggies when served).
Makes 15 one-cup servings, each serving equals one vegetable.
Number of Servings: 15
Recipe submitted by SparkPeople user EHAGFELD.
When I make large batches like this, I like to use the base to make a Vietnamese Pho (broth and rice noodle soup) with added rice noodles . . . when ready to serve, add bean sprouts, cilantro, wedge of lime (squeezed), with dashes of three sauces to taste: fish sauce, hoisin sauce, and sriracha sauce. Yum! If you don't have bean sprouts, a little shredded cabbage works fine to (when adding the ready-to-serve veggies, you can return to heat only if you like, or just let the hot soup cook the veggies when served).
Makes 15 one-cup servings, each serving equals one vegetable.
Number of Servings: 15
Recipe submitted by SparkPeople user EHAGFELD.
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