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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 589.6
  • Total Fat: 5.1 g
  • Cholesterol: 11.3 mg
  • Sodium: 97.3 mg
  • Total Carbs: 124.8 g
  • Dietary Fiber: 26.9 g
  • Protein: 20.9 g

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

Submitted by: LISAROCKS2NITE

Introduction

Roasting the chicken legs enhances the flavor of the soup. Roasting the chicken legs enhances the flavor of the soup.
Number of Servings: 12

Ingredients

    2 Chicken Breast, no skin, Chicken
    4 Drumstickskin removed
    Onions, raw, 1 1/2 cup,chopped
    Celery, raw, 1 cup, diced
    Carrots, cooked, 0.5 cup slices
    Celery, cooked, 1 cup, diced
    Garlic, 3 clove
    Zucchini, 1 cup, sliced
    Spinach, cooked, 1 cup
    Cabbage, fresh, 1 cup, chopped
    (any other vegetable you like)
    Water, tap, 12 cup
    Olive Oil, 2 tbsp
    Parsley, .25 cup (remove)
    Thyme, fresh, 1 tsp (remove)

Directions

Remove skin from chicken and remove the chicken breast from the bone. season the chicken still on the bone to taste, I used a creole seasoning. place in roasting pan with onions and carrots and roast for 30 minutes. Heat olive oil, brown chicken breasts about 5 minutes, add onion, celery, carrot, garlic, cook 5 minutes, add zuccchini, cabbage, and spinach cook 10 minutes. Remove chicken from oven and any remove any remaining fat and add to pot (on the bone). Add water parsley and thyme. Simmer for 1 hour. remove any chicken bones and enjoy!

Number of Servings: 12

Recipe submitted by SparkPeople user LISAROCKS2NITE.






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