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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 137.8
  • Total Fat: 1.6 g
  • Cholesterol: 26.3 mg
  • Sodium: 704.6 mg
  • Total Carbs: 19.5 g
  • Dietary Fiber: 5.0 g
  • Protein: 12.7 g

View full nutritional breakdown of Chicken Vegetable Soup with Homemade Stock calories by ingredient
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Chicken Vegetable Soup with Homemade Stock

Submitted by: JOCYMC

Introduction

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. 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.
Number of Servings: 4

Ingredients

    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

Directions

Cover the bones of the the chicken and 10 of the carrots with water.

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






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