Sher's Revised Chicken Soup
- Number of Servings: 15
Ingredients
1) 1 Chicken leg. (or 3 oz. skinless, boneless chicken breast)2) 1 Lg can whole, diced, or stewed tomatoes.3) 15 Cups (approx) of tap water.4) 20 Chicken boillon cubes (use low sodium if desired) Use bouillon to your desired taste.5) 10 Oz pkg of frozen mixed vegetables.6) Parsley flakes, garlic & or onion salt or powder.7) Other spices to your liking.
1) Fill a large pot half way with tap water.(8 cups)
2) Add the chicken leg. (or chicken breast.
3) Cook till chicken is done.
4) Take the chicken out of pot and remove skin and the chicken from the bone. ( if using chicken leg).
5) Cut the chicken into small, tiny pieces.
6) Return the chicken to the pot..
7) Add the frozen vegetables, can tomatoes, and slowly simmer till vegetables are done.
8) Now add the more tap water to fill the pot.
9) Add parsley flakes & spices to your liking.
10) Now add the chicken bouillon cubes one at a time to your desired taste.(no more than 20)
11) Add your garlic & or onion salt (or powder) to your liking.
NOTE : Using low sodium bouillon cubes does not change the calories for one serving (1 cup). It will lower the sodium intake).
Number of servings is approx. 15 cups.
Number of Servings: 15
Recipe submitted by SparkPeople user SHER556.
2) Add the chicken leg. (or chicken breast.
3) Cook till chicken is done.
4) Take the chicken out of pot and remove skin and the chicken from the bone. ( if using chicken leg).
5) Cut the chicken into small, tiny pieces.
6) Return the chicken to the pot..
7) Add the frozen vegetables, can tomatoes, and slowly simmer till vegetables are done.
8) Now add the more tap water to fill the pot.
9) Add parsley flakes & spices to your liking.
10) Now add the chicken bouillon cubes one at a time to your desired taste.(no more than 20)
11) Add your garlic & or onion salt (or powder) to your liking.
NOTE : Using low sodium bouillon cubes does not change the calories for one serving (1 cup). It will lower the sodium intake).
Number of servings is approx. 15 cups.
Number of Servings: 15
Recipe submitted by SparkPeople user SHER556.
Nutritional Info Amount Per Serving
- Calories: 40.1
- Total Fat: 1.2 g
- Cholesterol: 8.0 mg
- Sodium: 1,027.5 mg
- Total Carbs: 4.2 g
- Dietary Fiber: 0.9 g
- Protein: 3.5 g
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