Chicken and vegatable soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
70 ozs of swanson chicken broth 99% fat free- no msg3 cups water1 to 2 cups of carrots3 large potatoesi medium onion2 celery stalksi/4 red peper1 green Giant rainbow mix slaw 12ozi bay leaf
Pour Chicken broth into large pan, I use frozen chicken breast (3) put into the broth. Heat. While the chicken is cooking get your vegatable ready. After chicken had cooked for about 20 Min add 3 cups of water and your carrots. add potatoes, onion, pepers and celery about 5 min later. Carrots take longer to cook. Cook all for another 15 min then add the slaw mix and the bay leaf. I like to use a fresh leaf. cook another 10 to 15 min.
Check that vegatables are cooked and remove the bay leaf. Soup should be ready to be served.
This should make 8 servings. Can be frozen. I like to divide into containers and put in fridge and
take for lunch at work.
Number of Servings: 8
Recipe submitted by SparkPeople user RYELLOWBIRD.
Check that vegatables are cooked and remove the bay leaf. Soup should be ready to be served.
This should make 8 servings. Can be frozen. I like to divide into containers and put in fridge and
take for lunch at work.
Number of Servings: 8
Recipe submitted by SparkPeople user RYELLOWBIRD.
Nutritional Info Amount Per Serving
- Calories: 243.8
- Total Fat: 1.4 g
- Cholesterol: 54.8 mg
- Sodium: 99.5 mg
- Total Carbs: 31.3 g
- Dietary Fiber: 5.1 g
- Protein: 26.2 g
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