Hearty Chicken & Vegetable Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 20
Ingredients
1 kg Skinned Chicken Breast8 cups Chicken Stock2 cloves Garlic, crushed1 Carrot, Large (Diced)2 Sticks Celery(Diced)2 Small Zucchini (Diced)1 Swede (Peeled & Diced)
1. Heat ¼ cup of the chicken stock in a large pan. Add the leek and garlic. Cook, stirring, for 2 minutes or until soft but not coloured. Add carrot, celery, zucchini and swede. Cook for 2 minutes. Stir in stock, chicken and 1 cup cold water. Increase heat to high. Bring to the boil.
2. Reduce heat to low. Simmer, partially covered, stirring occasionally, for 1 hour or until vegetables are tender.
3. Allow to cool slightly. Season with salt and pepper, and serve with a wholemeal roll.
Serving Size: 10
Number of Servings: 20
Recipe submitted by SparkPeople user TOODYAYDHS.
2. Reduce heat to low. Simmer, partially covered, stirring occasionally, for 1 hour or until vegetables are tender.
3. Allow to cool slightly. Season with salt and pepper, and serve with a wholemeal roll.
Serving Size: 10
Number of Servings: 20
Recipe submitted by SparkPeople user TOODYAYDHS.
Nutritional Info Amount Per Serving
- Calories: 99.2
- Total Fat: 1.8 g
- Cholesterol: 31.9 mg
- Sodium: 181.5 mg
- Total Carbs: 5.5 g
- Dietary Fiber: 0.8 g
- Protein: 14.3 g
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