Leftovers Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 cup Kitchen Basic Vegetable Stock (by IAMDIOSA) 4 thigh, bone and skin removed Chicken Thigh 1 cup Chickpeas (garbanzo beans) 2 serving Carrot's, Del Monte, Canned (1/2 Cup or 123g) 1 tsp Better than Bouillon - Chicken, 1tsp (by LYNDSAYMW) 4 cup Boiled potatoes .25 cup Corn Starch
Throw in a pan, let simmer for a few hours. Shred the chicken thighs. Right before serving mix 1/4 cup of corn starch with some water - add and allow to thicken.
Serving Size: makes 6 2-cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user THE_ROSE_LADY.
Serving Size: makes 6 2-cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user THE_ROSE_LADY.
Nutritional Info Amount Per Serving
- Calories: 234.0
- Total Fat: 2.4 g
- Cholesterol: 38.2 mg
- Sodium: 388.8 mg
- Total Carbs: 37.7 g
- Dietary Fiber: 4.7 g
- Protein: 13.1 g
Member Reviews