Chicken Vegetable Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
2-1/4 pounds chicken breast, sliced and browned in a pan coated with Pam until it is no longer pink4 cups fresh or frozen green beans1 lb. bag of baby carrots1 cup diced onion1 cup diced celery10 cups chicken broth1 tbsp. Herbes de Provence or any combination of herbs your family likes. I added garlic and more rosemary.1 tsp. black pepper
Cut chicken into small slices and place in pan you have sprayed with Pam. Cook until the chicken is no longer pink. While the chiclen is cooking, add remaining ingredients to a large soup kettle. When the chicken is done, add it to the kettle and simmer until carrots and bean are well done but not too soft.
Makes twelve 2-cup servings. The soup is thick, so more broth could be added, but you will have to figure additional broth into the nutrition count.
Number of Servings: 12
Recipe submitted by SparkPeople user PANSYLADY2.
Makes twelve 2-cup servings. The soup is thick, so more broth could be added, but you will have to figure additional broth into the nutrition count.
Number of Servings: 12
Recipe submitted by SparkPeople user PANSYLADY2.
Nutritional Info Amount Per Serving
- Calories: 127.7
- Total Fat: 1.1 g
- Cholesterol: 49.3 mg
- Sodium: 548.3 mg
- Total Carbs: 5.9 g
- Dietary Fiber: 1.9 g
- Protein: 23.1 g
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