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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 122.6
  • Total Fat: 3.0 g
  • Cholesterol: 21.5 mg
  • Sodium: 582.4 mg
  • Total Carbs: 13.2 g
  • Dietary Fiber: 3.2 g
  • Protein: 12.1 g

View full nutritional breakdown of Left Over Soup calories by ingredient
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Left Over Soup

Submitted by: 1888MICHELLE

Introduction

When the veggies are bountiful, instead of using them all up at once, or freezing large amounts of them, divide them into 1 cup portions and throw them into a large ziplock bag along with some left over chicken or even beef (if using beef, use beef broth). When the veggies are bountiful, instead of using them all up at once, or freezing large amounts of them, divide them into 1 cup portions and throw them into a large ziplock bag along with some left over chicken or even beef (if using beef, use beef broth).
Number of Servings: 5

Ingredients

    1 can large diced tomatoes (sodium reduced)
    1 cup raw spinach
    1 cup carrots, coined
    1 cup chicken broth
    1 cup left over chicken (small pieces)
    1 tsp olive oil
    .5 cup summer squash
    .5 cup zucchini
    1.5 tsp garlic

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Directions

This recipe will give you 5 x 2 cup servings.

1. Heat oil in large pot and then add onions. Cook until onions are tender and then add garlic.
2. Stir so they onions and garlic don't burn.
3. Add can of diced tomatos and a full can of water. Also add 1 cup chicken broth.
4. Add carrots, bring to a rolling boil and cook for 15 minutes.
5. Toss in spinach, zucchini, summer squash and chicken.

Reduce heat and let simmer for 10 minutes.

Serve with crusty roll or crackers.

Number of Servings: 5

Recipe submitted by SparkPeople user 1888MICHELLE.






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