Low-Carb Chicken Vegetable Soup
  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 6
Ingredients
2 cup Boiled Chicken Breast No skin/bone/diced (by NANA-JEAN) 3 cup Zuccini Squash 2 cup, sliced Summer Squash 2 serving 10 baby carrots raw 1 medium (2-1/2" dia) Onions, raw 1.5 cup Bell peppers (Green, Red, Yellow, Orange) 5 stalk, large (11"-12" long) Celery, raw 6 cup Swanson Chicken Broth 99% Fat Free
Directions
Boiled 2 Chicken Breast in Chicken Broth for added flavor (or water) until done. Cut up vegetables while chicken is cooking. Remove chicken and allow to cool. Add vegetable to broth. Shred chicken and add back to broth along with vegetables. Season to taste with your favorite seasonings. Simmer on medium-low heat for about 1 hour and 30 minutes or until desired tenderness of vegetables.

Serving Size: 6

Number of Servings: 6

Recipe submitted by SparkPeople user AMCAFEE_01.
Servings Per Recipe: 6
Nutritional Info Amount Per Serving
  • Calories: 89.4
  • Total Fat: 1.1 g
  • Cholesterol: 5.0 mg
  • Sodium: 1,014.2 mg
  • Total Carbs: 12.9 g
  • Dietary Fiber: 3.4 g
  • Protein: 8.8 g

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