chicken & veggie soup
- Number of Servings: 6
Ingredients
8 cups water2 cups chopped carrot1.5 tsp salt1.5 tsp pepper0.25 tsp poultry seasoning2 pounds chicken leg quarters, skin on, bone in1 cup chopped celery1.5 cups chopped sweet onion5 tsp Knorr chicken bouillon1 cup chopped bell pepper4 cups peeled, chopped red potato
Boil chicken in the water with salt, pepper, poultry seasoning, bouillon, and onion until meat starts to separate from bone.
Remove chicken and add veggies while chicken is cooling, then lower temperature to med. and cover.
Remove chicken meat from bones, skin, and any visible fat.
Stir back in to soup with veggies and serve.
Serving Size: serves 6 1.25- cup to 1.33 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user NUTINLOOKSLIKE.
Remove chicken and add veggies while chicken is cooling, then lower temperature to med. and cover.
Remove chicken meat from bones, skin, and any visible fat.
Stir back in to soup with veggies and serve.
Serving Size: serves 6 1.25- cup to 1.33 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user NUTINLOOKSLIKE.
Nutritional Info Amount Per Serving
- Calories: 349.7
- Total Fat: 14.2 g
- Cholesterol: 100.0 mg
- Sodium: 1,167.4 mg
- Total Carbs: 35.6 g
- Dietary Fiber: 5.4 g
- Protein: 20.9 g
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