Chicken Vegetable soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
4 tsp better than bullion Chicken, reduced sodium 5 breast, bone and skin removed Chicken Breast (cooked), no skin, roasted 2 cup, diced Celery, raw 4 clove Garlic 2 cup, chopped Carrots, raw 1.5 cup, chopped Onions, raw 6 quarts boiling water3 potatoes, peeled and diced.2 teasp dried Basil1 teasp dried Thyme
6 quarts boiling water, cook chicken in , remove and dice. Set aside.
Add all raw ingredients to boiling water, cook.
Add Chicken bullion, chicken, and baked potato. Bring to boil.
Add basil and thyme
Serving Size: 24 - 1 cup serving
Number of Servings: 24
Recipe submitted by SparkPeople user BAKINMAMA.
Add all raw ingredients to boiling water, cook.
Add Chicken bullion, chicken, and baked potato. Bring to boil.
Add basil and thyme
Serving Size: 24 - 1 cup serving
Number of Servings: 24
Recipe submitted by SparkPeople user BAKINMAMA.
Nutritional Info Amount Per Serving
- Calories: 72.6
- Total Fat: 1.4 g
- Cholesterol: 30.5 mg
- Sodium: 126.1 mg
- Total Carbs: 2.7 g
- Dietary Fiber: 0.7 g
- Protein: 11.6 g
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