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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 123.4
  • Total Fat: 2.5 g
  • Cholesterol: 47.7 mg
  • Sodium: 95.7 mg
  • Total Carbs: 11.7 g
  • Dietary Fiber: 2.3 g
  • Protein: 14.5 g

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

Submitted by: DRVILLEN

Introduction

Fast easy soup, on a cool day.. Fast easy soup, on a cool day..
Number of Servings: 8

Ingredients

    Carrots...........................................2(7-1/4" )
    Yellow Sweet Corn.......................265 grams
    Chicken Drumstick bone and skin removed...8
    Celery.............................................5 stalk
    Thyme, ground..............................1 tbsp
    Sage, ground................................1 tbsp
    Garlic powder................................1 tbsp
    Water.............................................. 8 cups

Directions

Put Water into a large pot, and boil chicken whole. Skim top as needed to remove foam. While chicken boils prep carrots and celery, by washing and chopping into small bits or slices. When chicken has boiled 15 minutes, remove and let cool. Add vegetables and spices to broth and allow to simmer.
When chicken is cool remove skin, bone and cartilage, chop up and add to soup pot allow to simmer for about 15 more minutes. Makes 8 servings.

Number of Servings: 8

Recipe submitted by SparkPeople user DRVILLEN.






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  • Incredible!
    1 of 1 people found this review helpful
    Maybe a bit of pepper, just to bring it up a notch. Otherwise very good! The chicken flavor really comes through in the broth, all from scratch. - 6/5/09

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  • I used no-salt seasoning and herbs. I also added 1 dash of hot sauce. Yummy - 6/7/09

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