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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 167.1
  • Total Fat: 4.6 g
  • Cholesterol: 27.4 mg
  • Sodium: 498.6 mg
  • Total Carbs: 15.5 g
  • Dietary Fiber: 3.8 g
  • Protein: 14.7 g

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

Submitted by: TXTITA


Number of Servings: 12

Ingredients

    3 tbsp Extra Light Olive Oil
    3 Chicken Breasts, bone & skin removed, cut in bite-sized pieces
    2 cups chopped Onions
    1.5 diced Celery
    1 cup diced Sweet Peppers (red, yellow or green)
    1 tsp ground Tumeric
    1 tsp fresh ground Black Pepper
    1/2 tsp hot Red Pepper Flakes
    1 tsp Seasoned Salt
    1 tsp Kosher Salt
    3 cloves of minced Garlic
    3 cups cubed Butternut Squash
    2 cups Baby Carrots cut in halves
    2 quarts low sodium Chicken Broth
    2 cups Vegetable Broth
    1 cup White Wine
    1 cup cubed Turnips
    2 cups fresh Spinach
    1 cup diced Baby Bella Mushrooms
    2 tsp Italian Seasoning
    2 cups fresh Brussels sprouts, quartered

Directions

Saute chicken in olive oil in a large stock pot.

Remove the chicken when lightly browned and add the onions, celery, sweet peppers.

Add the salt, pepper and tumeric. Saute about 10 minutes until onlons are soft.

Add the minced garlic, carrots and squash and continue to cook another 10 minutes.

Add the vegetable broth, chicken broth and wine. Return the chicken breast to the pot.

Add all the remaining ingredients and simmer on low for an hour.

Makes 12 to 15 2-cup servings

Number of Servings: 12

Recipe submitted by SparkPeople user TXTITA.





TAGS:  Poultry | Soup | Poultry Soup |

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