Spicy Chicken Vegetable
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 18
Ingredients
Eighteen cups waterOne chicken carcaseHalf a small cabbageOne stalk celeryOne green pepperThree large sweet onionsOne can diced tomatoesOne large chicken breastOne tbsp VegetaOne tsp saltOne tsp black pepperOne tsp dried crushed Chile or Cayenne peppers
Makes 18 1-cup servings
Often one dinner a week is a roast chicken, so I use the carcase to create chicken broth; if you do not have a chicken carcase, you may substitute six cans of chicken broth and six cans of water, enough to cover vegetables, you may add more if needed. If you try the chicken carcase, you will never go back to canned broth, well worth the time and effort.
Place the carcase in the eighteen cups of water with one tablespoon of vegeta in a very large pot, bring to a boil reduce heat to medium-low (light boil) for two hours. Strain the broth and remove the entire carcase, this will leave you approximately sixteen cups of broth for the soup.
Coarse chop all the ingredients and add to the broth, along with the black pepper, Chile or cayenne peppers, and salt. Bring to a boil reduce heat to medium-low (light boil) for two hours. The serving size is one cup, if you have enough containers package in serving size if not any container will do. Refrigerate an use within a week; great for lunch at work or at home.
Number of Servings: 18
Recipe submitted by SparkPeople user OBEIRN.
Often one dinner a week is a roast chicken, so I use the carcase to create chicken broth; if you do not have a chicken carcase, you may substitute six cans of chicken broth and six cans of water, enough to cover vegetables, you may add more if needed. If you try the chicken carcase, you will never go back to canned broth, well worth the time and effort.
Place the carcase in the eighteen cups of water with one tablespoon of vegeta in a very large pot, bring to a boil reduce heat to medium-low (light boil) for two hours. Strain the broth and remove the entire carcase, this will leave you approximately sixteen cups of broth for the soup.
Coarse chop all the ingredients and add to the broth, along with the black pepper, Chile or cayenne peppers, and salt. Bring to a boil reduce heat to medium-low (light boil) for two hours. The serving size is one cup, if you have enough containers package in serving size if not any container will do. Refrigerate an use within a week; great for lunch at work or at home.
Number of Servings: 18
Recipe submitted by SparkPeople user OBEIRN.
Nutritional Info Amount Per Serving
- Calories: 79.2
- Total Fat: 0.9 g
- Cholesterol: 12.7 mg
- Sodium: 1,149.9 mg
- Total Carbs: 13.3 g
- Dietary Fiber: 3.2 g
- Protein: 6.4 g
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