Chicken Vegetable Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Carrots...........................................2(7-1/4" )Yellow Sweet Corn.......................265 gramsChicken Drumstick bone and skin removed...8Celery.............................................5 stalkThyme, ground..............................1 tbspSage, ground................................1 tbspGarlic powder................................1 tbspWater.............................................. 8 cups
Put Water into a large pot, and boil chicken whole. Skim top as needed to remove foam. While chicken boils prep carrots and celery, by washing and chopping into small bits or slices. When chicken has boiled 15 minutes, remove and let cool. Add vegetables and spices to broth and allow to simmer.
When chicken is cool remove skin, bone and cartilage, chop up and add to soup pot allow to simmer for about 15 more minutes. Makes 8 servings.
Number of Servings: 8
Recipe submitted by SparkPeople user DRVILLEN.
When chicken is cool remove skin, bone and cartilage, chop up and add to soup pot allow to simmer for about 15 more minutes. Makes 8 servings.
Number of Servings: 8
Recipe submitted by SparkPeople user DRVILLEN.
Nutritional Info Amount Per Serving
- Calories: 123.4
- Total Fat: 2.5 g
- Cholesterol: 47.7 mg
- Sodium: 95.7 mg
- Total Carbs: 11.7 g
- Dietary Fiber: 2.3 g
- Protein: 14.5 g
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