Home-made chicken and vegetable soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 20
Ingredients
Ingredients:Roasting Chicken, 1 unit, skin removed Butternut Squash, 2 cup, cubes Onions, raw, 2 medium (2-1/2" dia), choppedCarrots, raw, 750 grams, choppedCelery, raw, 3 cup, diced Zuccini Squash, 2 cup choppedGreen Beans, 500 gramsBarley, pearled, raw, 1 cup Split Peas, 1 cupLemons, 1 fruit without seedsBay Leaf, 3 whole leaves Thyme, fresh, 1 tsp Rosemary, 1 tbsp Parsley, 4 tbsp Cabbage, fresh, 2 cup, chopped Yellow Sweet Corn, Frozen, 1 cup kernelsSpinach, fresh, 3 cup Cauliflower, raw, 2 cups, choppedBroccoli, fresh, 2 cup, chopped Salt, 1 tbsp Pepper, black, 1 tbsp
In a 12 litre soup pan, brown chicken in non-fat, non stick, cooking spray. Add halved lemon and onions and cook till onions become transluscent. Add all herbs and S&P as well as the pearled barley and split peas. cover with boiling water and cook til split peas are soft. Add the rest of the veg (except the spinach) and cook until tender. Remove chicken bones (if you did not do so before the cooking process) and lemon. Stir spinach through just before serving.
Serving Size: makes approx. 10 litres (20 2-cup servings)
Number of Servings: 20
Recipe submitted by SparkPeople user KIRSTENCO.
Serving Size: makes approx. 10 litres (20 2-cup servings)
Number of Servings: 20
Recipe submitted by SparkPeople user KIRSTENCO.
Nutritional Info Amount Per Serving
- Calories: 159.0
- Total Fat: 1.8 g
- Cholesterol: 31.0 mg
- Sodium: 442.8 mg
- Total Carbs: 23.8 g
- Dietary Fiber: 7.0 g
- Protein: 14.0 g
Member Reviews