- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 66.5
- Total Fat: 0.5 g
- Cholesterol: 12.3 mg
- Sodium: 354.7 mg
- Total Carbs: 9.8 g
- Dietary Fiber: 2.5 g
- Protein: 6.5 g
Chicken Vegetable Soup with Homemade StockSubmitted by: JOCYMC
IntroductionI used the bones from 2 chickens to make the stock, get the chicken meat, and cleaned out the vegetable bin. When those were cooked I added the frozen vegetables. I used the bones from 2 chickens to make the stock, get the chicken meat, and cleaned out the vegetable bin. When those were cooked I added the frozen vegetables.
Asparagus, fresh, 3 spear, medium
Baby Carrots, raw, 20 medium
Cauliflower, raw, 1 cup
Westpac French Cut Green Beans, frozen, 1 cup
Yellow Sweet Corn, Frozen, 0.5 cup kernels
Celery, raw, 1 cup, diced
Chicken Breast, no skin, 6 ounces
Parsley, dried, 2 tbsp
Salt, 1 tsp
Black Pepper, 2 tbsp
Onion Powder, 2 tbsp
Let simmer for 4 to 6 hours.
Pour through a strainer, retaining the liquid, and let the bones cool. Once they're cool, pick off the meat and set the carrots aside. Puree the carrots. Add the carrots & meat back in the liquid.
Cut up your fresh vegetables into bit sized pieces. Add them and the spices and let cook until they're almost soft.
Add your frozen vegetables and simmer until they're done.
For a more flavorful stock you could add onions and celery, but I didn't have them at the time I was making the stock.
Makes 8 - 1 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user JOCYMC.