California Vegetable Chicken Soup
- Number of Servings: 8
Ingredients
Cooked diced chicken.reserved liquid from chick1 20 oz package frozen california mixed vegetables2 cups chopped celery1 cup chopped onion1 can diced tomatoespasta about 4 oz.(any kind)oreganobasilsalt and pepper to tast
Cook and pull chicken if you use bone in chicken. Reserve liquid from cooking chicken. Add celery, onion, cook about 5 minutes, then add California vegetables cook another 6 minutes. Add Pasta of your choice, (optional). Add tomatoes last after everything else is as done as you want. Salt and pepper to taste, I also like to add basil and oregano which gives it an italian flair.
Serving Size: Makes approximately 8 servings of 1 cup.
Number of Servings: 8
Recipe submitted by SparkPeople user AJGILMO.
Serving Size: Makes approximately 8 servings of 1 cup.
Number of Servings: 8
Recipe submitted by SparkPeople user AJGILMO.
Nutritional Info Amount Per Serving
- Calories: 126.3
- Total Fat: 0.6 g
- Cholesterol: 27.5 mg
- Sodium: 242.4 mg
- Total Carbs: 15.4 g
- Dietary Fiber: 1.9 g
- Protein: 14.2 g
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