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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 168.7
  • Total Fat: 6.1 g
  • Cholesterol: 38.0 mg
  • Sodium: 935.9 mg
  • Total Carbs: 11.5 g
  • Dietary Fiber: 3.1 g
  • Protein: 17.9 g

View full nutritional breakdown of Italian Veggie Chicken Soup calories by ingredient
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Italian Veggie Chicken Soup

Submitted by: BYHISSPIRIT

Introduction

This really satisfies! This really satisfies!
Number of Servings: 8

Ingredients

    4 cups water
    1 tsp pesto
    2 cups of chopped zucchini
    2 cloves of garlic
    4 cups chicken broth (I use chicken stock mixed with water)
    2 leeks
    12 oz of cubed chicken breast that is grilled on BBQ
    5 basil leaves julienne cut
    1/4 cup of cilantro chopped
    2 cups of Normandy Style Frozen Veggies
    1 cup of fresh yellow zucchini
    1 tsp of red pepper flakes
    1 Tbs of Monterey Steak Seasoning
    1 tsp of kosher salt

Directions

Take 4 cups of water and 4 cups of chicken stock with 1 tsp of pesto, 1/4 cup of chopped cilantro, and heat in large soup pot. Add green chopped zucchini, garlic, chopped leeks, red pepper flakes, salt, Monterey Steak Seasoning. Heat until veggies are very tender. Blend in blender to make it smooth. You are now done with the blender. Add cubed grilled chicken, 2 -3 cups of Normandy style frozen veggies (I get these from Costco) or add brocolli, carrots, cauliflower and yellow zucchini. Cook just a little bit so that veggies that were added are still very al dente. Cool soup and divide into 8 servings in 1 quart zip lock freezer bags. Place in refrigerator until cool. Then take to freezer making sure to "burb" the bag of any air. Take out bag as you wish to eat the soup and place in a 1 quart stock pot and heat or use microwave for about 4-5 minutes or until hot. Add a little parmesan cheese to the top when you serve. Yum!

Number of Servings: 8

Recipe submitted by SparkPeople user BYHISSPIRIT.






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