Veggie Soup w leftover Roasted Chicken
  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 10
Ingredients
Onions, raw, 1 cup, chopped (remove)Kale, 3 cup, chopped (remove)Cabbage, fresh, 1 head, large (about 7" dia) (remove)Olive Oil, 1 tbsp (remove)Chicken Broth, 10 cup (8 fl oz) (remove)Chicken Breast, no skin, 1 unit (yield from 1 lb ready-to-cook (remove)Green Beans (snap), 2 cup (remove)Beans, red kidney, 2 cup (remove)Celery, raw, 1 cup, diced (remove)Carrots, raw, 1 cup, chopped (remove)*365 Organic Diced Tomatoes, 2 cup (remove)Salt, 1 tbsp (remove)
Directions
Sautee onions, add cabbage and kale, add other ingredients and herbs to taste: Oregano, basil, parsley

Serving Size: 10 1.5 cup servings

Number of Servings: 10

Recipe submitted by SparkPeople user MTRAUTWE.
Servings Per Recipe: 10
Nutritional Info Amount Per Serving
  • Calories: 145.5
  • Total Fat: 2.7 g
  • Cholesterol: 9.1 mg
  • Sodium: 1,977.4 mg
  • Total Carbs: 24.2 g
  • Dietary Fiber: 8.9 g
  • Protein: 9.1 g

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