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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 159.1
  • Total Fat: 1.1 g
  • Cholesterol: 41.2 mg
  • Sodium: 1,529.1 mg
  • Total Carbs: 17.9 g
  • Dietary Fiber: 5.2 g
  • Protein: 19.2 g

View full nutritional breakdown of MAKEOVER: 17-Day Diet Chicken Vegetable Soup (by CHICKYBEE) calories by ingredient
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MAKEOVER: 17-Day Diet Chicken Vegetable Soup (by CHICKYBEE)

Submitted by: CHICKYBEE

View the original recipe for 17-Day Diet Chicken-Vegetable Soup

Introduction

I used canned okra, drained and rinsed, and vegetable broth. I used canned okra, drained and rinsed, and vegetable broth.
Number of Servings: 4

Ingredients

    4 baked chicken breasts, cubed
    3 cups Marketside cole slaw (shredded)
    1 large carrot, chopped (1 cup)
    1 can Margaret Holmes Cut Okra, drained, rinsed
    1 large onion, coarsely chopped (1 cup)
    2 large celery stalks with leaves, chopped
    1 - 1.5 oz. can Hunt's Diced Tomatoes, undrained
    2 cups Swanson Organic 100% Natural Vegetable Broth
    1/2 teaspoon pepper
    1 1/2 teaspoon salt (optional)
    1/2 jalapeno pepper, sliced thinly, seeds included
    2 cups water

Tips

To reduce sodium, leave out salt, use fresh okra and fresh tomatoes, (or low-sodium diced canned tomatoes) and a low-sodium vegetable broth.


Directions

Place all ingredients, except chicken, in a large pot and bring to a boil. Reduce heat and simmer for one hour or until vegetables are soft. Add water as needed to keep soup from becoming too dry. Add chicken and heat thoroughly. Enjoy this soup for lunch or dinner.

Serving Size: Makes four 2 1/2 cup (460g) servings






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