Vegetable Soup with chicken
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
3 cloves garlic2 chicken breast, bone and skin removed6 cup (8 fl oz) Water, tap6 tsp Chicken base (I use Tone's) 2 cup, chopped Carrots, raw 1 stalk, large (11"-12" long) Celery, raw 1 cup, sliced Zucchini 1/2 head cabbage, medium (about 5-3/4" diameter) , fresh 2 cup Broccoli raw28 oz. can Petite Cut Diced Tomatoes 1 tsp Basil 1 tsp Thyme, ground
Press garlic into large pot and add chicken. Over medium heat, cook until chicken is no longer pink tossing frequently. Add water and chicken base. Add celery, carrots, zucchini, broccoli, tomatoes and seasoning. Heat to boiling then let simmer 5 minutes or until vegetables are crunchy but not mushy.
Serving Size: 12
Serving Size: 12
Nutritional Info Amount Per Serving
- Calories: 97.8
- Total Fat: 2.0 g
- Cholesterol: 24.4 mg
- Sodium: 586.0 mg
- Total Carbs: 10.7 g
- Dietary Fiber: 3.3 g
- Protein: 11.2 g
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