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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 264.0
  • Total Fat: 4.8 g
  • Cholesterol: 7.8 mg
  • Sodium: 1,074.2 mg
  • Total Carbs: 46.6 g
  • Dietary Fiber: 10.6 g
  • Protein: 11.1 g

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

Submitted by: KELLIESANSONE

Introduction

You can omit the chicken to make a delicious and filling vegetarian soup. You can omit the chicken to make a delicious and filling vegetarian soup.
Number of Servings: 8

Ingredients

    * 2 Tbs Olive Oil
    * 1 Chicken leg (full leg with thigh attached)
    * Onions, raw, 1 cup, chopped
    * Garlic, 3 cloves
    * 1 cup sliced carrots
    * 3 small potatoes, cubed
    * Tomato Paste, 0.25 cup
    * Peas, frozen, 2 cup
    * Beans, navy, 2 cup
    * Vegetable Broth, 8 cup
    * Water, tap, 4 cup
    * Rosemary, dried, 2 tbsp
    * Thyme, ground, 1 tbsp
    * Yellow Sweet Corn, Frozen, 2 cup kernels

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Directions

Heat oil in large soup pan over medium high hear
Add chicken leg skin side down, and let sit until the chicken is slightly browned (about 5 minutes)
Remove chicken and set aside.
Turn down the heat to medium.
Add onions, garlic, and carrots and let cook for about 5 minutes, or until vegetables are softened.
Add potatoes and tomato paste, stir and let cook for an additional 5 minutes.
Return chicken to the pot.
Add liquids (broth and water), corn, peas and herbs.
Season with salt & pepper.
Bring to a boil, then turn heat to medium low and let simmer about 20 - 25 minutes.
Pull chicken out and shred with a fork, return meat into soup pot and discard bones and skin.

Makes approx. 8 large servings.


Number of Servings: 8

Recipe submitted by SparkPeople user KELLIESANSONE.






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