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Nutritional Info
  • Servings Per Recipe: 15
  • Amount Per Serving
  • Calories: 181.0
  • Total Fat: 1.3 g
  • Cholesterol: 36.5 mg
  • Sodium: 92.2 mg
  • Total Carbs: 22.7 g
  • Dietary Fiber: 3.2 g
  • Protein: 18.4 g

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

Submitted by: BOOKWORMCB

Introduction

I saved the bones from deboning my own chicken breasts and cooked them to make the base of the soup. It yielded a lot of meat that otherwise would have gone to waste. I saved the bones from deboning my own chicken breasts and cooked them to make the base of the soup. It yielded a lot of meat that otherwise would have gone to waste.
Number of Servings: 15

Ingredients

    Red Ripe Tomatoes, 3 medium whole (2-3/5" dia)(remove)
    *Potato, raw, 4 large (3" to 4-1/4" dia.)(remove)
    Chicken Breast, no skin, 4 breast, bone and skin removed(remove)
    *Frozen Vegetable Soup Mix, 5 serv/16oz bag, Kroger, 2 cup(remove)
    Carrots, raw, 1 cup, chopped(remove)
    Celery, raw, 2 stalk, medium (7-1/2" - 8" long)(remove)
    *No Salt (salt substitute 1/4 tsp), .5 tsp(remove)
    Pepper, black, 2 dash(remove)
    Mrs. Dash (R) Original Blend, 0.5 tsp(remove)
    *Onion powder, 1 tbsp(remove)
    Garlic powder, 1 tsp(remove)
    *chicken gravy mix, parade brand, 1 packet, 4 serving(remove)
    *Chicken Bouillion, Very Low Sodium, 1 serving(remove)
    two quarts water

Directions

Place chicken scraps in pot with 2 quarts water, celery, onion, no salt and other seasonings. Boil til meat is easy to remove from the bones. Cool and remove bones and skim fat from broth. Add vegetables and seasonings to taste. Simmer till vegetables are done. Can also be done in a crock pot.

Serving Size: Makes 15 1 cup servings

Number of Servings: 15

Recipe submitted by SparkPeople user BOOKWORMCB.






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