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Nutritional Info
  • Servings Per Recipe: 9
  • Amount Per Serving
  • Calories: 192.2
  • Total Fat: 2.3 g
  • Cholesterol: 57.8 mg
  • Sodium: 1,401.4 mg
  • Total Carbs: 17.1 g
  • Dietary Fiber: 3.1 g
  • Protein: 4.5 g

View full nutritional breakdown of Pen's Chicken Vegetable Soup calories by ingredient
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Pen's Chicken Vegetable Soup

Submitted by: NEW-BEGINNING

Introduction

Makes a great meal served with toasted slices of garlic French Baguette. Makes a great meal served with toasted slices of garlic French Baguette.
Number of Servings: 9

Ingredients

    2 boxes (900 ml each) of chicken broth
    4 cups of water
    8 chicken breast (M & M meats)
    1/2 cup corn from the cob
    2 cups broccoli
    1/2 cup baby spinach, minced
    1 small onion
    3 stalks of celery
    1/2 cup of shredded carrots
    2 cups of mushrooms chopped
    3 medium potatoes, cubed (preboiled, cooled)
    1/2 tsp garlic minced
    1/2 tsp black pepper
    1/2 tsp oregano
    1/2 tsp basil
    1/4 cup of flour used as a thickener to the soup

Directions

Boil 8 chicken breasts (frozen from M&M meats) in large pots with 2 boxes of chicken broth and 4 cups of water.
When chicken is cooked (10 - 15 mins) remove from pot, let cool while adding all vegetables and spices, except potatoes, to the pot. Chop up chicken into cubes add back to soup pot. Cook over medium heat for 20 -40 mins adding potatoes for last 10 minutes. When soup has reduced a bit and been checked for taste thicken soup with flour and water mixture. Cook for 2 -3 mins more and serve hot. This is a generous meal and will serve 9 at about 1.5 cups each.
Enjoy with thin slices of toasted french garlic baguette.

Number of Servings: 9

Recipe submitted by SparkPeople user NEWUSER9.






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