Chicken Vegetable Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
2 tablespoons olive oil2 Garlic Cloves1 large onion4 stalks of celery6 medium carrots2 cups sliced mushrooms - baby bella are best2 quarts chicken stock1 fully cooked rotisserie or roasting chicken, minus wings, cut into bite size piecessalt and pepper to taste
Chop all vegetables into bite size pieces. Heat tablespoons olive oil in a large stock pot; add carrots, then celery, onion, garlic and mushrooms. Saute all until almost soft, 5-8 minutes, then add broth (2 containers or quarts of chicken broth) and chicken. Bring to a simmer over medium heat for 20 minutes to allow vegetables to cook fully; reduce heat to low and let sit for at least 40 minutes. The longer it sits on low, the better it will taste. It can be left for up to 3 hours in a stock pot, stirring occasionally, or transferred to a crock pot and put on low for entire day.
Yields 12 servings (roughly 1 - 1.5 cups, or 2 ladles)
Number of Servings: 12
Recipe submitted by SparkPeople user TYSHKEVYCH.
Yields 12 servings (roughly 1 - 1.5 cups, or 2 ladles)
Number of Servings: 12
Recipe submitted by SparkPeople user TYSHKEVYCH.
Nutritional Info Amount Per Serving
- Calories: 64.1
- Total Fat: 0.9 g
- Cholesterol: 20.5 mg
- Sodium: 443.1 mg
- Total Carbs: 6.0 g
- Dietary Fiber: 1.6 g
- Protein: 7.9 g
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