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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 156.8
  • Total Fat: 1.7 g
  • Cholesterol: 32.9 mg
  • Sodium: 62.7 mg
  • Total Carbs: 20.6 g
  • Dietary Fiber: 3.9 g
  • Protein: 16.5 g

View full nutritional breakdown of Garden vegetable and chicken soup calories by ingredient
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Garden vegetable and chicken soup

Submitted by: LA_BAVARDE

Introduction

Made mostly with veggies from my own garden! Made mostly with veggies from my own garden!
Number of Servings: 5

Ingredients

    1 tsp minced garlic
    1 med/large zucchini, chopped
    8 medium ripe tomatoes, chopped
    1/2 medium onion, chopped
    1 medium green pepper, chopped
    8 baby carrots, sliced
    2 cups (10 oz) chopped, cooked chicken
    3/4 cup uncooked macaroni

Directions

Spray large pot with Pam. Saute garlic, then add zucchini, then the rest of the veggies. Add chicken. Add water or chicken broth until veggies are covered (I used three cups of chicken broth.) Simmer on low for at least 30 minutes. Add macaroni about 20-30 minutes before serving.

Makes 5 1.5-cup servings.

Number of Servings: 5

Recipe submitted by SparkPeople user LA_BAVARDE.






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