Simple Chicken Veggie Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 chicken thighs1 chicken drumstick2 cups cabbage2/3 cup each, carrot and celery1 cup each, onion and zucchini4 cups reduced fat/reduced sodium chicken broth1 tsp Italian seasoningsalt and pepper to taste
Makes about 6 1-cup servings or so.
Pick the chicken meat from the bone, and set aside. Feel free to use more or less chicken, and any other pieces.
Chop the veggies to desired size/shape.
In a medium stock pot, add veggies and broth. Stir in seasoning. Bring mixture to a boil, then simmer for ten minutes.
Add chicken meat, and return to a simmer for ten minutes, until veggies are tender and chicken is hot.
Serve with a side salad and a crusty bread -- enjoy!
Number of Servings: 6
Recipe submitted by SparkPeople user KUMIEAPPLES.
Pick the chicken meat from the bone, and set aside. Feel free to use more or less chicken, and any other pieces.
Chop the veggies to desired size/shape.
In a medium stock pot, add veggies and broth. Stir in seasoning. Bring mixture to a boil, then simmer for ten minutes.
Add chicken meat, and return to a simmer for ten minutes, until veggies are tender and chicken is hot.
Serve with a side salad and a crusty bread -- enjoy!
Number of Servings: 6
Recipe submitted by SparkPeople user KUMIEAPPLES.
Nutritional Info Amount Per Serving
- Calories: 73.1
- Total Fat: 1.6 g
- Cholesterol: 27.0 mg
- Sodium: 384.3 mg
- Total Carbs: 7.0 g
- Dietary Fiber: 2.2 g
- Protein: 8.2 g
Member Reviews