Pappy's Chicken Vegetable Soup

Name: Pappy''s Chicken Vegetable Soup Recipe
Prep time: PTM
Cook time: PTM
Total time: PTM
Yield: 8
Ingredients: 4 bone in chicken breasts; 8 cups water; 6 ribs celery chopped; 6 carrots sliced; 2 cups cabbage chopped; 4 medium potatoes cubed; 2 medium onions chopped; 3 cloves garlic chopped; 3 14.5oz cans diced tomatoes; 1 6 oz can tomato paste; 1 8 oz can tomato sauce; 1/2 cup ketchup; 1 14.5 oz can green beans drained; 1 14.5 oz can corn drained; 1/2 cup elbow macaroni uncooked; salt and pepper to taste; 2 cups okra sliced

Number of Servings: 8

Ingredients

4 bone in chicken breasts8 cups water6 ribs celery, chopped6 carrots, sliced2 cups cabbage, chopped4 medium potatoes cubed2 medium onions, chopped3 cloves garlic, chopped3 14.5oz cans diced tomatoes1 6 oz can tomato paste1 8 oz can tomato sauce1/2 cup ketchup1 14.5 oz can green beans, drained1 14.5 oz can corn, drained1/2 cup elbow macaroni, uncookedsalt and pepper to taste2 cups okra sliced

Directions

Boil chicken breasts 8 cups water. Reduce heat and slow boil until chicken is tender and fully cooked. Remove chicken from pot and allow to cool. Reserve chicken stock in pot. Remove chicken from bones and chop (remove skin and discard). To stock add all ingredients except corn and green beans and chicken and macaroni. Boil until veggies are tender. Add deboned chicken, corn and green beans. Return to boil, add elbow macaroni. Cook 5 to 8 minutes until pasta is tender. Salt and Pepper to taste. Freeze leftover soup to enjoy later.

Number of Servings: 8

Recipe submitted by SparkPeople user TRIPLEM110.

Servings Per Recipe: 8

Nutritional Info Amount Per Serving

Calories: 352.3
Total Fat: 5.4 g
Cholesterol: 27.8 mg
Sodium: 885.0 mg
Total Carbs: 62.2 g
Dietary Fiber: 10.6 g
Protein: 18.9 g

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