Chicken Vegetable Soup - Homemade
- Number of Servings: 10
Ingredients
2 carrots, raw- sliced (used for making broth)2 carrots, raw -sliced 2 celery stalks with leaves - sliced (used for making broth)2 celery stalks - sliced1 sweet onion - diced (used for making broth)2 chicken bouillion cubes (low sodium)8 cups of water4 chicken thighs (skin removed)4 tbs minced parlsey
Makes 8 1 cup servings
Simmer 8 cups of water. Add 4 skinless chicken thighs, 2 peeled carrots sliced, 2 celery stacks sliced with leaves, 2 turnips, 1 bay leaf, 2 bouillion cubes. Bring to a boil, then simmer with lid for 45 minutes. Remove chicken thighs to cool. Puree mixture. Saute' 1 cup of carrots and 1 cup of celery in a frying pan sprayed with olive oil. Add to soup mixture. Simmer for 30 minutes.
Number of Servings: 10
Recipe submitted by SparkPeople user PATTYSEA.
Simmer 8 cups of water. Add 4 skinless chicken thighs, 2 peeled carrots sliced, 2 celery stacks sliced with leaves, 2 turnips, 1 bay leaf, 2 bouillion cubes. Bring to a boil, then simmer with lid for 45 minutes. Remove chicken thighs to cool. Puree mixture. Saute' 1 cup of carrots and 1 cup of celery in a frying pan sprayed with olive oil. Add to soup mixture. Simmer for 30 minutes.
Number of Servings: 10
Recipe submitted by SparkPeople user PATTYSEA.
Nutritional Info Amount Per Serving
- Calories: 55.8
- Total Fat: 1.2 g
- Cholesterol: 22.9 mg
- Sodium: 73.5 mg
- Total Carbs: 5.1 g
- Dietary Fiber: 1.5 g
- Protein: 6.1 g
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