Amelia's Chicken Vegetable Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
18 ounces Chicken Breast (cooked), no skin, roasted 10 stalk, medium (7-1/2" - 8" long Celery, raw 18 gram(s) Fresh Garlic (1 clove = 3g) (by AMBUDMAN) 1 cup, chopped Onions, raw 2 bunch Broccoli, fresh 4 cup, chopped Kale 1 cup, strips or slices Carrots, raw 2 cup, strips Green Peppers (bell peppers) 1 cup Spinach, fresh 4 cup Swanson Unsalted Chicken Stock (by LROZYLA) 6 tsp Coconut Secret Raw Coconut Aminos Soy-Free Seasoning Sauce (5 mL) (by PKNPAM21) 6 tsp Tarragon, ground 3 tsp Mrs. Dash (R) Garlic & Herb Seasoning Blend
Cut chicken into bite-size pieces.
Cut up all vegetables.
Place begetables and chicken in Instant Pot.
Add garlic and seasonings.
Pour chicken stock over all.
Cook on slow cook for 3 hours--more if you want less crunchy vegetables.
Serving Size: makes 6, 2 1/2 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user AMBLEEBEAR2152.
Cut up all vegetables.
Place begetables and chicken in Instant Pot.
Add garlic and seasonings.
Pour chicken stock over all.
Cook on slow cook for 3 hours--more if you want less crunchy vegetables.
Serving Size: makes 6, 2 1/2 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user AMBLEEBEAR2152.
Nutritional Info Amount Per Serving
- Calories: 253.9
- Total Fat: 3.7 g
- Cholesterol: 52.7 mg
- Sodium: 399.5 mg
- Total Carbs: 28.8 g
- Dietary Fiber: 10.8 g
- Protein: 31.6 g
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