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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 158.1
  • Total Fat: 3.1 g
  • Cholesterol: 61.4 mg
  • Sodium: 566.3 mg
  • Total Carbs: 15.8 g
  • Dietary Fiber: 2.9 g
  • Protein: 17.4 g

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

Submitted by: CIOUID

Introduction

Yummy and warm. Good when you're sick. Yummy and warm. Good when you're sick.
Number of Servings: 4

Ingredients

    Water, tap, 8 cup (8 fl oz) (remove)
    Chicken Leg, 2 leg, bone and skin removed (remove)
    Baby Carrots, raw, 1 large (remove)
    Onions, raw, 1 cup, chopped (remove)
    Celery, raw, 1 cup, diced (remove)
    Bay Leaf, 1 tbsp, crumbled (remove)
    Cabbage, fresh, 1 cup, chopped (remove)
    Broccoli, fresh, .5 cup, chopped (remove)
    Spinach Pasta, cooked, 4 oz (remove)
    Spinach, fresh, 2 cup (remove)
    Soy Sauce, 2 tbsp (remove)
    Mushrooms, fresh, 1 cup, pieces or slices (remove)

Directions

Boil the chicken legs. carrots, onions and celery in water with bay leaf, s&p until cookied and a tasty broth has developed. About 1.5 hours. I actually leave the bones & skin on for this part. Then, I put this in the fridge overnight. The fat will come to the top once it's cold. If it takes less than overnight then yay for you! Scoop out all the fat with a spoon and remove chicken. Remove meat from chicken and add back to the pot discarding skin & bones. That's my mom's recipe.

From there I added the other ingredients and just boiled until everything was just cooked. Add some ginger for a little asian zing if you feel like.

Number of Servings: 4

Recipe submitted by SparkPeople user CIOUID.






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