Homemade chicken vegetable soup
- Number of Servings: 10
Ingredients
4 cup (8 fl oz) Chicken Broth 12 ounces Chicken Breast (cooked), no skin, roasted 1 large Onions, raw .5 cup, diced Celery, raw 1 cup, chopped Summer squash 6 serving Potato, Red, Raw (1 medium) (by STALEAN) 1 tsp Curry Powder 1 tsp Pepper, black 2 tsp Garlic powder 2 tsp Oregano, ground 1 tbsp Rosemary 5 1 teaspon (6g) better than bouillon Roasted chicken base
Put cubed chicken breast into slow cooker with a 3c.water and better than bouillon . Turn on high and cook for about 15 minutes. Put remaining ingredients into slow cooker. Cook on high over night or for about 6 hours. Be sure there is enough liquid to cover.
Serving Size: 2 c.
Serving Size: 2 c.
Nutritional Info Amount Per Serving
- Calories: 125.3
- Total Fat: 1.5 g
- Cholesterol: 23.1 mg
- Sodium: 658.7 mg
- Total Carbs: 19.8 g
- Dietary Fiber: 2.7 g
- Protein: 11.6 g
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