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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 155.2
  • Total Fat: 3.6 g
  • Cholesterol: 30.3 mg
  • Sodium: 269.6 mg
  • Total Carbs: 18.1 g
  • Dietary Fiber: 2.2 g
  • Protein: 13.2 g

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

Submitted by: LIZINATOR

Introduction

A lightly creamy chicken "noodle" soup that can be varied to suit your personal tastes. Easy to prepare, wholesome comfort food that is low calorie, low carb, low fat and high in nutrition. Substitute fresh veggies for frozen if you prefer; if you aren't concerned about fat or calories and want it creamier, increase butter/flour proportionately and use half & half instead of milk. Use one whole chicken breast (not the smaller portions sold in flash frozen pkgs). A lightly creamy chicken "noodle" soup that can be varied to suit your personal tastes. Easy to prepare, wholesome comfort food that is low calorie, low carb, low fat and high in nutrition. Substitute fresh veggies for frozen if you prefer; if you aren't concerned about fat or calories and want it creamier, increase butter/flour proportionately and use half & half instead of milk. Use one whole chicken breast (not the smaller portions sold in flash frozen pkgs).
Number of Servings: 6

Ingredients

    1 whole chicken breast, boneless, skinless
    6 or more cups of water
    2 oz. dried pasta, broken in half
    1 cup frozen mixed vegetables
    1/2 cup frozen sweet corn
    1 cup frozen broccoli florets
    5 cherry tomatoes, chopped
    1/2 cup diced celery or 1 tsp celery salt
    2 tbsp. chopped green onion
    2 tsp. chicken bouillon granules
    1/2 tsp. minced garlic
    1 tbsp. dried parsley
    1 bay leaf
    1 tbsp dried basil
    1 tbsp. flour
    1 tbsp. butter
    3/4 cup 2% milk
    Salt/pepper to taste
    Optional seasonings: 1 tsp lemon pepper, 1 tsp dill weed




Directions

Simmer chicken breast in 6 cups of water until tender. Save water, pouring through strainer, add back to diced chicken breast meat. Add more water to equal 6 or more cups as needed. Add chicken bouillon granules, bring to boil and add all vegetables (except chopped green onion) and seasonings. Reduce burner temperature to low and allow to simmer for at least two hours to blend flavors. Add dry pasta in the last 15 minutes of cooking.
Melt butter in small skillet, saute green onion lightly, add flour and stir until smooth and bubbly. Add milk, stir until thickened. Add to soup and simmer until well blended.
Makes 6 generous servings.

Number of Servings: 6

Recipe submitted by SparkPeople user LIZINATOR.






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