Chicken Veggie Soup
- Number of Servings: 6
Ingredients
2 tbsp Butter, salted 4 stalk, medium (7-1/2" - 8" lon Celery, raw 2 large (7-1/4" to 8-1/2" long) Carrots, raw .5 medium (2-1/2" dia) Onions, raw 10 cup (8 fl oz) Chicken Broth 8 ounces Chicken Breast (cooked), no skin, roasted 3 cup Spinach, fresh
saute celery, onion and carrots in the melted butter. Add broth and simmer until veggies are tender. Add spinach and chicken to individual bowls. Ladle broth into bowls.
Serving Size: 6 bowls
Number of Servings: 6
Recipe submitted by SparkPeople user CATHY004.
Serving Size: 6 bowls
Number of Servings: 6
Recipe submitted by SparkPeople user CATHY004.
Nutritional Info Amount Per Serving
- Calories: 117.5
- Total Fat: 5.8 g
- Cholesterol: 42.1 mg
- Sodium: 1,699.3 mg
- Total Carbs: 6.3 g
- Dietary Fiber: 1.6 g
- Protein: 11.2 g
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