Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 1,833.9
- Total Fat: 15.5 g
- Cholesterol: 145.0 mg
- Sodium: 8,207.9 mg
- Total Carbs: 311.5 g
- Dietary Fiber: 81.4 g
- Protein: 128.4 g
View full nutritional breakdown of 2-CUP Chicken Soup calories by ingredient
2-CUP Chicken Soup
Submitted by: AZEMLICKIntroduction
Store bought roasted chicken makes great soup stock! AFter enjoying the chicken for one meal, remove the meat from the bones and cook the bones, along with the skin, one carrot, one onion and one stalk of celery to make great stock....Refrigerate the stock over night and skim the fat off the top before using it for this wonderful soup. Store bought roasted chicken makes great soup stock! AFter enjoying the chicken for one meal, remove the meat from the bones and cook the bones, along with the skin, one carrot, one onion and one stalk of celery to make great stock....Refrigerate the stock over night and skim the fat off the top before using it for this wonderful soup.Number of Servings: 1
Ingredients
-
Roasting Chicken, light meat, 1 cup, chopped or diced (remove)
Onions, raw, 1 cup, chopped (remove)
Beans, white, 439 grams (remove)
Beans, black, 425 grams (remove)
Carrots, raw, 2 cup, chopped (remove)
Celery, raw, 2 cup, diced (remove)
Chicken Broth, 8 cup (8 fl oz) (remove)
Sweet potato, 1.5 cup, cubes (remove)
*Fresh Zuchinni and/or Squash, 2 cup (remove)
Water, tap, 1 cup (8 fl oz) (remove)
Garlic, 4 tsp (remove)
Tips
For a Southwest flare...add some salsa. For a taste of India, add some curry.
Directions
Throw all ingreadients into a slow cooker and cook on medium heat (250-300 degrees) until vegetables are tender. Salt and pepper to taste.
Serving Size: 8- 1 CUP SERVINGS
Number of Servings: 1
Recipe submitted by SparkPeople user AZEMLICK.
Serving Size: 8- 1 CUP SERVINGS
Number of Servings: 1
Recipe submitted by SparkPeople user AZEMLICK.
Rate This Recipe
| Rating: |
|
Click here to login and rate this recipe |
