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
Chicken Vegetable Soup
Submitted by: GREENEYEDGURL2Number 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
Tips
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.
Serving Size: 8 - 6 oz servings
Number of Servings: 8
Recipe submitted by SparkPeople user GREENEYEDGURL2.
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