Healthy Chicken Veggie Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
12 oz Baked Chicken Thigh (bone in w/out skin) 2 leek Leeks 1.5 cup, chopped Carrots, raw 0.5 cup slices Parsnips 0.75 cup, cubes Yams 3 stalk, large (11"-12" long) Celery, raw 1.5 cup Swanson Chicken Fat Free Chicken Broth Less Sodium
Cook chicken thighs to make broth.
Cool and debone.
Sweat all root veggies, chopped into small chunks, in a bit of olive oil.
Add chicken and broth back in.
Add additional broth as needed.
Serving Size: Makes 5 2 cup servings
Number of Servings: 5
Recipe submitted by SparkPeople user DEEHBEST.
Number of Servings: 5
Recipe submitted by SparkPeople user DEEHBEST.
Nutritional Info Amount Per Serving
- Calories: 195.6
- Total Fat: 5.8 g
- Cholesterol: 67.2 mg
- Sodium: 272.4 mg
- Total Carbs: 18.7 g
- Dietary Fiber: 3.7 g
- Protein: 17.4 g