chicken vegetable soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Broccoli, fresh, 1 cup, chopped Leeks, .5 cup Carrots, raw, 1 cup, chopped Celery, raw, .25 cup, diced Mushrooms, fresh, 1 cup, pieces or slices Onions, raw, 1 cup, chopped Garlic, 3 clove Chicken Leg, 8 leg, bone and skin removed Salt, 1 tspChicken Boullion Cube, 2 servingPepper, black, 1 tsp Cabbage, chinese (pak-choi), raw, 2 cup, shredded
Using a 4L pot, mix chicken legs, onion, garlic, salt and pepper. Fill pot with water to the top and bring to a rolling boil. Reduce heat to medium and place lid off center so its doesn't continue to boil over as it cooks. Let it simmer for 1 1/2 hrs. Remove fully cooked legs from the broth and let cool. Remove the meat, discarding the skin and bones and cut chicken into bite size pieces. Chop the rest of the vegetables to bite size pieces. Add chicken and vegetables back into the broth, bring to a boil again, remove from heat and serve.
Makes 8 big bowls
Number of Servings: 8
Recipe submitted by SparkPeople user ROBBYNEGG.
Makes 8 big bowls
Number of Servings: 8
Recipe submitted by SparkPeople user ROBBYNEGG.
Nutritional Info Amount Per Serving
- Calories: 185.0
- Total Fat: 5.2 g
- Cholesterol: 104.0 mg
- Sodium: 433.5 mg
- Total Carbs: 6.0 g
- Dietary Fiber: 1.7 g
- Protein: 27.6 g
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