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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 123.5
  • Total Fat: 3.2 g
  • Cholesterol: 35.5 mg
  • Sodium: 463.1 mg
  • Total Carbs: 13.6 g
  • Dietary Fiber: 3.3 g
  • Protein: 11.5 g

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

Submitted by: KOI239

Introduction

I made up this recipe to use up some vegetables I had on hand and some chicken that was on sale. Don likes it hotter so he adds more of the hot pepper oil and a little more salt. The soup has a slightly sweet taste with a mild hot finish. I made up this recipe to use up some vegetables I had on hand and some chicken that was on sale. Don likes it hotter so he adds more of the hot pepper oil and a little more salt. The soup has a slightly sweet taste with a mild hot finish.
Number of Servings: 12

Ingredients

    4 Chicken Drumstick, skin removed
    4 Chicken Thigh, skin removed
    8 cups water
    Olive Oil, 1 tbsp
    Onions, raw, 1 cup, chopped
    Garlic, 5 cloves
    Celery, raw, 1 cup, diced
    8 small Red Potatoes quartered
    Broccoli, fresh, 2 stalks, peeled and chopped
    Zucchini, 1 cup, sliced
    Cabbage, fresh, .5 head, medium (about 5-3/4" dia)
    Squash, winter, raw, 2 cup, cubes
    Sweet Corn, Fresh, 1 ear, medium (6-3/4" to 7-1/2" long)
    Barley, pearled, raw, .0125 cup
    Chicken Broth, 1 can (10.75 oz)
    Cilantro, raw, 1 tbsp
    Pepper, black, 1 tsp
    Salt, 1.5 tsp
    Celery seed, 1 tsp
    Hot Pepper Oil, 1 tsp
    Pepper, red or cayenne, 1 tsp
    Zucchini, 1 cup, sliced
    8 small Red Potatoes quartered

Directions

In a large soup pot add chicken and water. Bring to a boil and reduce heat to a simmer. Cook until meat is easy to remove from bone. Strain chicken, pull off meat and set aside. Discard any fat or conective tissue and skim any fat from broth.
In a frying pan, over medium heat, add olive oil, onions and garlic. When onions become translucent add celery, and stir frequently. Transfer onions, garlic and celery to soup pot.
Add potatoes and broccoli chopped stalks and cook for 12 minutes. Add remaining ingredients and cook until potatoes are done. Add Chicken back to pot and simmer for one minute or until chicken is hot.
If you like it a little spicier add more of the Hot pepper oil.
Makes 12 one cup servings and only 123.5 calores per cup.

Number of Servings: 12

Recipe submitted by SparkPeople user KOI239.






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