Hearty Chicken Vegetable Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Directions
3 Boneless, skinless Chicken breasts3 C Water1 large potato, diced.5 tsp olive oil, or olive oil spray3 Cups Low Sodium Chicken Broth1 Can Low Sodium Sweet Peas, drained1 Can Sweet Yellow Corn, drained.5 C cilantro, choppedBlack Pepper to taste
Cook Chicken Breast in water.
While chicken is cooking, place diced potatoes on a foil lined baking sheet covered with foil and coated with olive oil. Place in a 350 degree oven until potatoes are beginning to brown. Remove and let cool.
Remove cooked chicken and shred when cool. Strain leftover cooking broth and add enough additional water to bring to 3 cups. Place shredded chicken, water, potatoes, and remaining ingredients in large heavy bottom pot.
Simmer gently for 30 minutes. Add black pepper to taste.
Makes 8 - 1 and 1/2 C servings
Number of Servings: 8
Recipe submitted by SparkPeople user BHAWKINS00.
While chicken is cooking, place diced potatoes on a foil lined baking sheet covered with foil and coated with olive oil. Place in a 350 degree oven until potatoes are beginning to brown. Remove and let cool.
Remove cooked chicken and shred when cool. Strain leftover cooking broth and add enough additional water to bring to 3 cups. Place shredded chicken, water, potatoes, and remaining ingredients in large heavy bottom pot.
Simmer gently for 30 minutes. Add black pepper to taste.
Makes 8 - 1 and 1/2 C servings
Number of Servings: 8
Recipe submitted by SparkPeople user BHAWKINS00.
Nutritional Info Amount Per Serving
- Calories: 196.8
- Total Fat: 1.8 g
- Cholesterol: 51.3 mg
- Sodium: 313.7 mg
- Total Carbs: 20.7 g
- Dietary Fiber: 3.7 g
- Protein: 24.6 g
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