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Nutritional Info
  • Servings Per Recipe: 15
  • Amount Per Serving
  • Calories: 129.9
  • Total Fat: 2.1 g
  • Cholesterol: 28.0 mg
  • Sodium: 225.8 mg
  • Total Carbs: 15.8 g
  • Dietary Fiber: 3.7 g
  • Protein: 13.8 g

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

Submitted by: AUDIE40220


Number of Servings: 15

Ingredients

    4 cups of deboned cubed roasted chicken
    1 cup of onions
    3 cups of broccoli
    1 1/2 cups of whole wheat pasta
    3 cups of carrots
    3 cups of frozen spinach
    1 cup of fresh diced tomatoes
    salt (to taste)
    pepper (to taste)
    garlic powder (to taste)
    onion powder (to taste)

Directions

In a pan saute chicken, onions, spinach, and tomatoes.
In a seperate medium sized pot boil broccoli and carrots in water until slightly tender.
In a large plan combine chicken, onions, spinach, tomatoes with carrots and broccoli...add 2 cups of water and seasonings. Let boil for 30-45 minutes then add pasta. Let cook until pasta is soft. Then serve.


Number of Servings: 15

Recipe submitted by SparkPeople user AUDIE40220.






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