Chicken Vegetable soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Roasting Chicken, light meat, 3 cup, chopped or diced Carrots, raw, 3 cup, chopped Onions, raw, 1 cup, chopped Zucchini, 3 cup, sliced Broccoli, fresh, 2 cup, chopped Red Potato, 226.8 grams Celery, raw, 2 cup, diced Garlic, 2 clove Soup, bouillon cubes and granules, low sodium, dry, 2 teaspoon
Boil chicken, with neck and gizzards in a pot of water with poultry seasoning and celery. Strain out liquid into a big bowl, take chicken out and take off skin and meat with a fork and knife. Add liquid to another pot with vegetables. I put the zucchini, and broccoli in last, and cook for 10 minutes. After potatoes are done the soup is done. Add chicken into soup and serve.
Serving Size: Makes 12 2 cup servings.
Number of Servings: 12
Recipe submitted by SparkPeople user HOLWIL88.
Serving Size: Makes 12 2 cup servings.
Number of Servings: 12
Recipe submitted by SparkPeople user HOLWIL88.
Nutritional Info Amount Per Serving
- Calories: 102.5
- Total Fat: 1.7 g
- Cholesterol: 26.3 mg
- Sodium: 68.8 mg
- Total Carbs: 11.0 g
- Dietary Fiber: 2.9 g
- Protein: 11.2 g
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