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
chicken vegetable soup
Submitted by: CCKELLY3Introduction
10 cups chicken broth, no salt5 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.
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.
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