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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 204.5
  • Total Fat: 5.7 g
  • Cholesterol: 79.4 mg
  • Sodium: 718.9 mg
  • Total Carbs: 13.1 g
  • Dietary Fiber: 2.4 g
  • Protein: 24.9 g

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

Submitted by: ALEXCATEYE


Smoky and delicious use of leftover roasted chicken and veggies Smoky and delicious use of leftover roasted chicken and veggies
Number of Servings: 8


    1/2 teaspoon olive oil
    1/2 and onion, chopped
    4 cloves of garlic, chopped
    1 teaspoon of Applewood Smoked Salt from Frontier Foods (omit if using canned stock or tomato juice) or use 1 teaspoon of salt of choice
    4 cups of bone broth, homemade stock, canned stock, or tomato juice PLUS
    4 cups of water
    1 and 1/2 cups chopped carrots
    1 cup of chopped kale or kale stems
    1 14.5 ounce can of fire roasted tomatoes, including juice
    1/2 cup of tomato paste or barbeque sauce
    about 1 pound of leftover roasted chicken
    1 Tablespoon apple cider vinegar
    pepper to taste


Smoked Salt is available at Whole Foods, Sprouts Markets, and online at specialty spice markets. It gives food a smoky, bacony flavor!


Sautee onion and garlic in olive oil until softened. Add smoked salt (or salt and liquid smoke), broth, water, veggies, and tomato paste or barbeque sauce. Simmer 30 minutes or until vegetables are tender. Add chicken and continue to simmer until meat is heated. Finish with a tablespoon of vinegar or lemon juice to brighten flavors, if desired.

I top mine with a chopped piece of bacon and Cholula hot sauce, but the garnishes are not included in the calorie counts.

Serving Size: Make 8 generous servings

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