Chicken Vegetable SoupSubmitted by: PTREINER
IntroductionA hearty soup packed with vegetables. A hearty soup packed with vegetables.
6 cups Chicken Broth, defatted if homemade
1 lb boneless, skinless Chicken Thighs, about 7, cubed
1 15 oz can Stewed Tomatoes, no salt
1 cup Cabbage, chopped
1/2 cup baby Lima beans, frozen
1/2 cup shelled Peas, fresh or frozen
1/2 cup Corn kernels, fresh or frozen
1 cup Carrots, chopped
1 cup Celery, diced
1 medium Potato, diced
1 Tbsp dehydrated Onion flakes
1 tsp Garlic, minced
1/2 cup uncooked Spaghetti, broken into 2-inch pieces
1 Bay Leaf, whole
1/2 tsp Salt
1/4 cup Parsley, chopped
1 Tbsp Canola Oil
In large Dutch oven or stock pot, add cooked chicken and all other ingredients, except spaghetti noodles.
Simmer 50 minutes, or until vegetables are tender and soup smells wonderful. Add noodles and simmer another 10 minutes. Remove bay leaf and serve.
Makes 6 servings (approx. 1 1/2 cups per serving)
Number of Servings: 6
Recipe submitted by SparkPeople user PTREINER.