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Nutritional Info
  • Servings Per Recipe: 20
  • Amount Per Serving
  • Calories: 112.3
  • Total Fat: 1.3 g
  • Cholesterol: 27.4 mg
  • Sodium: 434.6 mg
  • Total Carbs: 12.3 g
  • Dietary Fiber: 1.8 g
  • Protein: 12.7 g

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

Submitted by: SASSYGIRL0801

Introduction

Versatile soup that you can make however you want! Add or subtract whatever vegetable and spices you'd like. Versatile soup that you can make however you want! Add or subtract whatever vegetable and spices you'd like.
Number of Servings: 20

Ingredients

    Ingredients:

    4 large chicken breasts, cubed
    4 cups chopped cabbage
    1.5 cups chopped carrots
    1.5 cups chopped rutabega
    1 can yellow corn
    1 large can whole tomatoes
    1 cup uncooked rice
    2 tbsp french onion soup mix (or 1 pkg onion soup mix)
    4 cubes knorr beef soup base
    1 tbsp chopped garlic

Tips

Very versatile recipe. Can add any vegetable to it. Very filling for a low fat, low carb diet.


Directions

1. Cook chicken in large saucepan with garlic and spices. When done, add water until 2/3 full.
2. Add all vegetables, soup bases and rice. Bring to a boil.
3. Turn down heat, simmer until rice is cooked and vegetables are done.

Serving Size: Makes approximately 20 servings

Number of Servings: 20

Recipe submitted by SparkPeople user SASSYGIRL0801.






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