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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 114.8
  • Total Fat: 2.1 g
  • Cholesterol: 35.8 mg
  • Sodium: 158.4 mg
  • Total Carbs: 14.4 g
  • Dietary Fiber: 3.2 g
  • Protein: 10.8 g

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

Submitted by: CCKELLY3

Introduction

10 cups chicken broth, no salt
5 cups chopped cabbage
4 cups chopped carrots
2 cups chopped potatoes
2.5 cups chopped mushrooms
1 cup chopped red bell pepper
1 cup chopped celery
1/2 cup chopped frozen collard greens
1/4 cup tomato paste
1 Tbs turmeric
1 Tbs Italian seasoning
10 cups chicken broth, no salt
5 cups chopped cabbage
4 cups chopped carrots
2 cups chopped potatoes
2.5 cups chopped mushrooms
1 cup chopped red bell pepper
1 cup chopped celery
1/2 cup chopped frozen collard greens
1/4 cup tomato paste
1 Tbs turmeric
1 Tbs Italian seasoning

Number of Servings: 16

Ingredients

    10 cups chicken broth, no salt
    5 cups chopped cabbage
    4 cups chopped carrots
    2 cups chopped potatoes
    2.5 cups chopped mushrooms
    1 cup chopped red bell pepper
    1 cup chopped celery
    1/2 cup chopped frozen collard greens
    1/4 cup tomato paste
    1 Tbs turmeric
    1 Tbs Italian seasoning

Directions

This makes 16 one cup servings. (4 quarts)

I left the chicken meat and cheese tortellini, to be added as I want it, to control fat/calories. One cup of this w/o extras is a good filler, first course with a veggie serving. Add extras and it becomes a full meal.



Number of Servings: 16

Recipe submitted by SparkPeople user CCKELLY3.





TAGS:  Poultry |

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