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Nutritional Info
  • Servings Per Recipe: 20
  • Amount Per Serving
  • Calories: 159.0
  • Total Fat: 1.8 g
  • Cholesterol: 31.0 mg
  • Sodium: 442.8 mg
  • Total Carbs: 23.8 g
  • Dietary Fiber: 7.0 g
  • Protein: 14.0 g

View full nutritional breakdown of Home-made chicken and vegetable soup calories by ingredient
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Home-made chicken and vegetable soup

Submitted by: KIRSTENCO


Number of Servings: 20

Ingredients

    Ingredients:
    Roasting Chicken, 1 unit, skin removed
    Butternut Squash, 2 cup, cubes
    Onions, raw, 2 medium (2-1/2" dia), chopped
    Carrots, raw, 750 grams, chopped
    Celery, raw, 3 cup, diced
    Zuccini Squash, 2 cup chopped
    Green Beans, 500 grams
    Barley, pearled, raw, 1 cup
    Split Peas, 1 cup
    Lemons, 1 fruit without seeds
    Bay Leaf, 3 whole leaves
    Thyme, fresh, 1 tsp
    Rosemary, 1 tbsp
    Parsley, 4 tbsp
    Cabbage, fresh, 2 cup, chopped
    Yellow Sweet Corn, Frozen, 1 cup kernels
    Spinach, fresh, 3 cup
    Cauliflower, raw, 2 cups, chopped
    Broccoli, fresh, 2 cup, chopped
    Salt, 1 tbsp
    Pepper, black, 1 tbsp

Tips

Freezes very well - ideal to take to work for lunch!


Directions

In a 12 litre soup pan, brown chicken in non-fat, non stick, cooking spray. Add halved lemon and onions and cook till onions become transluscent. Add all herbs and S&P as well as the pearled barley and split peas. cover with boiling water and cook til split peas are soft. Add the rest of the veg (except the spinach) and cook until tender. Remove chicken bones (if you did not do so before the cooking process) and lemon. Stir spinach through just before serving.

Serving Size: makes approx. 10 litres (20 2-cup servings)

Number of Servings: 20

Recipe submitted by SparkPeople user KIRSTENCO.






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