Vegetable chicken soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
2 cup Green Giant Riced Cauliflower 1 cup, chopped or diced Broccoli, fresh 2 cup, chopped Cabbage, fresh 1 serving canned sweet peas 3 oz Baby Carrots Grimmway Farms (3 oz = about 10/11 baby carrots) 6 ounces Chicken Breast (cooked), no skin, roasted 6 cube Chicken bouillon 1 medium (2-1/2" dia) Onions, raw 10 cup (8 fl oz) Water, tap 1 tbsp Salt 0.5 tbsp Pepper, black 2 stalk, large (11"-12" long) Celery, raw
Bring bouillon water and chicken to a boil. (I added the carcass) boil for 17 minutes. Add all veggies except cauliflower. Boil veggies for 8 minutes. Add cauliflower then boil and additional 4 minutes.
Serving Size: Makes 10 1-cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user KAYLA42287.
Number of Servings: 10
Recipe submitted by SparkPeople user KAYLA42287.
Nutritional Info Amount Per Serving
- Calories: 55.5
- Total Fat: 1.0 g
- Cholesterol: 10.8 mg
- Sodium: 1,222.2 mg
- Total Carbs: 6.3 g
- Dietary Fiber: 2.1 g
- Protein: 5.9 g
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