Chicken and Vegetable Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
4 tlb. olive oil2 1/2 cups chopped onion1 1/2 cup chopped celery3 cups chopped carrots12 cloves of garlic (3 tlb)1/2 c. parsley3 tlb basil6 bay leaves4 cups spinach2 pinches of red pepper flakes3 quarts of chicken stock1 1/2 tlb. seasoning salt like Emeril's, or Tony Chachere's
Boil 3 lbs. of chicken in water with 3 hearts of celery, 3 carrotts, 5 sprigs of parsley, 1 chopped onion
Take chicken out, cool, and remove from bone.
Remove Celery, Carrots, Onions, Parsley, and strain broth.
Saute onion, celery, carrots, garlic, parsley, basil, and bay leaves in olive oil over medium to medium-high heat seasoned with seasoning salt until onions are done. Then add spinach and crushed red pepper and saute about 1-2 more minutes or until spinach is wilted. Add chicken pieces and stock and bring to boil. Turn down to low and cover for 1 hour. Check seasoning and add more as needed.
Serving Size: makes 6 quarts Nutritional value is based on 8 oz.
Number of Servings: 24
Recipe submitted by SparkPeople user BAYOUGIRL1991.
Take chicken out, cool, and remove from bone.
Remove Celery, Carrots, Onions, Parsley, and strain broth.
Saute onion, celery, carrots, garlic, parsley, basil, and bay leaves in olive oil over medium to medium-high heat seasoned with seasoning salt until onions are done. Then add spinach and crushed red pepper and saute about 1-2 more minutes or until spinach is wilted. Add chicken pieces and stock and bring to boil. Turn down to low and cover for 1 hour. Check seasoning and add more as needed.
Serving Size: makes 6 quarts Nutritional value is based on 8 oz.
Number of Servings: 24
Recipe submitted by SparkPeople user BAYOUGIRL1991.
Nutritional Info Amount Per Serving
- Calories: 45.5
- Total Fat: 2.6 g
- Cholesterol: 3.7 mg
- Sodium: 843.1 mg
- Total Carbs: 4.3 g
- Dietary Fiber: 1.3 g
- Protein: 2.0 g
Member Reviews