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Nutritional Info
  • Servings Per Recipe: 9
  • Amount Per Serving
  • Calories: 91.5
  • Total Fat: 3.0 g
  • Cholesterol: 25.4 mg
  • Sodium: 288.3 mg
  • Total Carbs: 7.7 g
  • Dietary Fiber: 1.5 g
  • Protein: 8.5 g

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

Submitted by: JJEANOT

Introduction

I looked for a similiar recipe and couldn't find one. This is quick easy and more than comfoting on a cold winter day. Add dumplings, rice, or noodles if you want a hearty more stew like disch. I looked for a similiar recipe and couldn't find one. This is quick easy and more than comfoting on a cold winter day. Add dumplings, rice, or noodles if you want a hearty more stew like disch.
Number of Servings: 9

Ingredients

    Roasting Chicken, 1.5 unit (yield from 1 lb ready-to-cook
    Cream of Chicken Soup, 1 can (10.75 oz)
    Carrots, raw, 4 large (7-1/4" to 8-1/2" long)
    Onions, raw, 1 cup, chopped
    Celery, raw, 4 stalk, medium (7-1/2" - 8" long)
    Water, tap, 4 cup (8 fl oz)

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Directions

remove skin and bones from chicken add with remaining ingredients in large pan. Cook over medium heat for 20 minutes or more add spices per your personal taste I just use black pepper

Serving Size: Makes 6 to 10 servings

Number of Servings: 9

Recipe submitted by SparkPeople user JJEANOT.






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