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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 96.5
  • Total Fat: 1.9 g
  • Cholesterol: 13.1 mg
  • Sodium: 1,206.2 mg
  • Total Carbs: 12.5 g
  • Dietary Fiber: 4.1 g
  • Protein: 7.6 g

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

Submitted by: GOODOOBEE

Introduction

This makes big hearty servings.

I serve this soup with cooked low carb or whole wheat pasta in a seperate dish. Rotini, shells or whatever you like - on the side. This way - you can add as much or as little pasta as you want, and it never gets mushy or soggy.
This makes big hearty servings.

I serve this soup with cooked low carb or whole wheat pasta in a seperate dish. Rotini, shells or whatever you like - on the side. This way - you can add as much or as little pasta as you want, and it never gets mushy or soggy.

Number of Servings: 8

Ingredients

    8 cups of College Inn Light Chicken Broth
    28 oz. can diced tomatoes
    4 stalks celery-sliced
    1 cup carrots-sliced
    1/4 cup onion-chopped
    1 can cut green beans
    3 cups shredded cabbage
    1 cup (left over) roast chicken - chopped


Directions

Mix everything but the chicken together and bring to a boil. Simmer for 30 minutes, add chicken and simmer till hot.

Serve your favorite pasta on the side (and add those calories to your total).

Number of Servings: 8

Recipe submitted by SparkPeople user GOODOOBEE.






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