Chicken and Potato Soup

Name: Chicken and Potato Soup Recipe
Prep time: 15 min
Cook time: 120 min
Total time: 135 min
Yield: 6
Ingredients: 2 1/2 pounds chicken breasts; 5 cups water; 1 teaspoon salt; 1/2 teaspoon pepper; 1/2 teaspoon dried basil; 1/4 teaspoon dried thyme; 3/4 pound new potatoes quartered; 3 carrots cut into 2-inch pieces; 2 celery ribs sliced; 1 medium onion cut into eighths; 1 (10 ounce) package frozen peas; 1 cup milk

Minutes to Prepare: 15
Minutes to Cook: 120

Number of Servings: 6

Ingredients

2 1/2 pounds chicken breasts5 cups water1 teaspoon salt1/2 teaspoon pepper1/2 teaspoon dried basil1/4 teaspoon dried thyme3/4 pound new potatoes, quartered3 carrots, cut into 2-inch pieces2 celery ribs, sliced1 medium onion, cut into eighths1 (10 ounce) package frozen peas1 cup milk

Directions

Place chicken and water in a 5-qt. Dutch oven. Cover and cook over medium heat for 1 to 1-1/2 hours or until chicken is tender. Skim fat. Remove chicken from broth; allow to cool. Debone chicken and cut into chunks; return to broth. Add the rest of the ingredients. Cover and cook over medium heat for 15-20 minutes or until vegetables are tender.

Serving Size:�6 2-cup servings

Number of Servings: 6

Recipe submitted by SparkPeople user SMILEYRUG.

Servings Per Recipe: 6

Nutritional Info Amount Per Serving

Calories: 218.9
Total Fat: 2.6 g
Cholesterol: 49.7 mg
Sodium: 162.9 mg
Total Carbs: 24.7 g
Dietary Fiber: 4.4 g
Protein: 23.9 g

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