Chicken Vegetable (low carb) Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 whole deli chicken, deboned4 tsp. Tones chicken base1 can of chicken broth1 can cut green beans1 can diced tomato1 medium yellow squash1 small red onion 2 cups red cabbagefresh cilantro (to taste)8 cups of water
In a large pan put 8 cups of water and the deli chicken. Simmer for 10 minutes then turn the chicken over and simmer for 10 more minutes. This gets all of the good flavor from the chicken to make a broth. Remove chicken from pan, cool, and remove meat from the bones. Chop all the fresh vegetables. Add all other ingredients to the broth and cook until tender. Add the chicken. Cool and separate into portions. Refrigerate and/or freeze.
Serving Size: 8 1-1/2 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user CATHYLC.
Serving Size: 8 1-1/2 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user CATHYLC.
Nutritional Info Amount Per Serving
- Calories: 165.0
- Total Fat: 8.4 g
- Cholesterol: 59.8 mg
- Sodium: 867.0 mg
- Total Carbs: 8.8 g
- Dietary Fiber: 1.7 g
- Protein: 14.4 g
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