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Nutritional Info
  • Servings Per Recipe: 13
  • Amount Per Serving
  • Calories: 108.3
  • Total Fat: 1.3 g
  • Cholesterol: 11.5 mg
  • Sodium: 1,644.2 mg
  • Total Carbs: 20.1 g
  • Dietary Fiber: 3.6 g
  • Protein: 6.1 g

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

Submitted by: ANITAJARVIS

Introduction

Great soup to fill you up on those cold winter mornings. Great soup to fill you up on those cold winter mornings.
Number of Servings: 13

Ingredients

    20 c. Chicken broth (either home made or bought)
    3 tbsp parsley
    2 cups carrots (either diced or mini)
    1 cup celery diced
    1 medium onion (1/4" dice)
    1 cup Pearled Barley (yields 2 cups cooked)
    2 cans Green Beans
    1 can sweet corn
    1 can rinsed black beans
    3 oz of cooked chicken breast (diced)

Directions

place the chicken broth, celery, carrots, onion and parsley into a soup pot and bring to a boil. Cook until all vegetables are cooked through. Strain our the vegetables and put them in a blender and puree. Return the pureed vegetables to the soup pot. Add the barley, beans, green beans, corn and cooked chicken and return to a boil. Reduce to a simmer and cook until the barley is soft.

Serving Size: 10 one and a half cup servings






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