Chicken Vegtable Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 20
Ingredients
Chicken Thigh, 4 thigh, bone and skin removed Carrots, raw, 2 large (7-1/4" to 8-1/2" long)Celery, raw, 3 stalk, large (11"-12" long) Onions, raw, 1 medium (2-1/2" dia) Garlic, 2 cloveCabbage, fresh, 1 cup, chopped*Potato, raw, 1 cup diced Broccoli, fresh, 1 cup, chopped Cauliflower, raw, 1 cupAlphatbet Pasta, cooked, 6 oz Vegetable Broth, 3 cup Water, tap, 4 cup (8 fl oz) Salt, 1 tbsp Chili powder, 2 tbsp Tomato Paste, .5 can (6 oz)
Start by boiling the chicken thighs in about 4 cups of water - for about 30-40minutes. Chop all of your vegetables during this time. Take chicken out of pot to cool. In another pot, saute the carrots, celery and onion. add garlic, potatoes and cabbage. Add leftover water from the chicken, then add your vegetable broth. Add in your tomato paste and salt and pepper to taste. Add chili powder (enough to your liking) Bring to a boil, and add the remaining vegetables. Once boiling add your pasta noodles(alphabets). Simmer on low-med heat for 10-20 minutes, or until the pasta is cooked.
Serving Size: Makes at least 20 1-cup servings
Number of Servings: 20
Recipe submitted by SparkPeople user JEN_NIFER.
Serving Size: Makes at least 20 1-cup servings
Number of Servings: 20
Recipe submitted by SparkPeople user JEN_NIFER.
Nutritional Info Amount Per Serving
- Calories: 70.9
- Total Fat: 0.9 g
- Cholesterol: 14.3 mg
- Sodium: 561.4 mg
- Total Carbs: 11.6 g
- Dietary Fiber: 1.6 g
- Protein: 4.7 g
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