Super Healthy Chicken and Vegetable Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
8c Water4 cubes Chicken Boullion 2 Chicken Breasts skin removed (I bought a whole chicken and cut off the pieces I wanted to use)2 Chicken Thighs skin removed1 Large Yellow Onion diced2 Large Carrots Diced5 Pieces of Celery Diced1c Canned Diced Peeled Tomatoes1.5tsp Garlic Minced (I used the kind in the jar)1c Canned Mushrooms1/2tbsp Parsley1/2tbsp Oregano1/2tbsp Basil1tsp Black Pepper
Makes 16- 1 cup servings
1. Remove skin from chicken if needed.
2. Boil chicken in 8 cups of water in large pot over medium heat. Also add the 4 cubes of bouillon, parsley, basil, pepper, and oregano.
3. While chicken is cooking, chop up onion, carrots and celery.
4. When the chicken is cooked take it out of the broth and shred it off the bone. Throw bones away.
5. Add chicken back to broth.
6. Add all veggies.
7. Cook for 30mins.
8. Reduce heat to low. Check doneness of veggies. Keep cooking if needed, if not serve and enjoy!!
Number of Servings: 16
Recipe submitted by SparkPeople user LEAHMARK.
1. Remove skin from chicken if needed.
2. Boil chicken in 8 cups of water in large pot over medium heat. Also add the 4 cubes of bouillon, parsley, basil, pepper, and oregano.
3. While chicken is cooking, chop up onion, carrots and celery.
4. When the chicken is cooked take it out of the broth and shred it off the bone. Throw bones away.
5. Add chicken back to broth.
6. Add all veggies.
7. Cook for 30mins.
8. Reduce heat to low. Check doneness of veggies. Keep cooking if needed, if not serve and enjoy!!
Number of Servings: 16
Recipe submitted by SparkPeople user LEAHMARK.
Nutritional Info Amount Per Serving
- Calories: 78.1
- Total Fat: 0.9 g
- Cholesterol: 7.3 mg
- Sodium: 231.7 mg
- Total Carbs: 13.5 g
- Dietary Fiber: 3.1 g
- Protein: 4.8 g
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