Chicken and vegetable soup

Name: Chicken and vegetable soup Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: Potato raw 1 medium peeled and chopped; Sweet potato peeled and chopped 1 medium; Carrots raw 3 medium peeled and chopped; Leeks 1 cup; Onions raw 1 medium; Beans red kidney 1 can drained; Chicken Broth 2.5 cup (8 fl oz); Leftover Chicken Thigh 2 thigh bone and skin removed; Water tap 2 cup (8 fl oz); Salt and pepper to taste

Minutes to Prepare: 15
Minutes to Cook: 20

Number of Servings: 4

Ingredients

Potato, raw, 1 medium, peeled and choppedSweet potato, peeled and chopped, 1 medium,Carrots, raw, 3 medium, ,peeled and choppedLeeks, 1 cupOnions, raw, 1 medium Beans, red kidney, 1 can, drainedChicken Broth, 2.5 cup (8 fl oz) Leftover Chicken Thigh, 2 thigh, bone and skin removed Water, tap, 2 cup (8 fl oz) Salt and pepper to taste

Directions

Put all ingredients into a pan except the water and simmer until all vegetables are soft,adding water to keep it to a consistency that you like. You may need more or less water than the recipe states. When it is done, I like to mash some of the vegetables a bit to help the flavours mingle but you can leave everything in larger chunks if you prefer.
Season to taste with salt and pepper.

Serving Size:�Makes four very large servings

Servings Per Recipe: 4

Nutritional Info Amount Per Serving

Calories: 211.1
Total Fat: 2.2 g
Cholesterol: 31.8 mg
Sodium: 900.6 mg
Total Carbs: 35.7 g
Dietary Fiber: 8.4 g
Protein: 13.5 g

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