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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 131.2
  • Total Fat: 5.5 g
  • Cholesterol: 40.4 mg
  • Sodium: 949.3 mg
  • Total Carbs: 5.7 g
  • Dietary Fiber: 1.5 g
  • Protein: 15.2 g

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

Submitted by: GREENEYEDGURL2


Number of Servings: 8

Ingredients

    Swanson Chicken Broth 49.5 oz can
    2 boneless, skinless chicken breasts, cubed
    2 Tbsp Corn Oil
    1 fresh carrot, sliced
    2 stalks fresh celery, sliced
    Dice raw onion to taste
    1/2 bag frozen mixed vegetables
    Fresh Thyme
    Fresh Rosemary
    Bay leaf
    Oregano
    Sea salt
    Black Pepper

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Directions

Cut chicken breast into 1 in chunks and brown in corn oil. Dice carrot, celery, and onion. Put broth in large stock pot, add fresh carrots, celery, and onion. Add frozen vegetables and browned chicken. Add spices. Bring to boil, reduce heat to low and simmer for 2 hrs.

Serving Size: 8 - 6 oz servings

Number of Servings: 8

Recipe submitted by SparkPeople user GREENEYEDGURL2.






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