Chicken & Vegetable Soup
- Number of Servings: 13
Ingredients
2 tablespoons Olive oil4 Parsnips cut into 1/2 inch pieces (approx. 1 lb)4 Ribs celery, sliced1 small turnip, diced into bite size chunks (about 3/4 to 1 pound)2 cups onions, diced1 Jalapeno, seeded1 Tablespoon garlic, chopped2 Teaspoons of salt1/2 Teaspoons cayenne pepper9 (14.5 ounce) cans of fat free chicken broth1.5 pounds of boneless, skinless chicken breast16 ounces frozen carrots slices1 box (10 ounces) broccoli florets1 box (10 ounces) collard greens1/4 cup fresh lemon juice1 Tablespoon dried dill weed.
Using a large pot, heat the oil over medium heat.
Add the parsnips, celery, turnip, onions, jalapeno, garlic, salt and cayenne pepper.
Cook until the vegetables are crisp-tender.
Add the broth, chicken, carrots, broccoli, collard greens, lemon juice and dill weed.
Bring to a boil, reduce heat and let it simmer until root vegetables are done.
This makes approximately 13 - 2 cup servings.
Number of Servings: 13
Recipe submitted by SparkPeople user PAULAINNH.
Add the parsnips, celery, turnip, onions, jalapeno, garlic, salt and cayenne pepper.
Cook until the vegetables are crisp-tender.
Add the broth, chicken, carrots, broccoli, collard greens, lemon juice and dill weed.
Bring to a boil, reduce heat and let it simmer until root vegetables are done.
This makes approximately 13 - 2 cup servings.
Number of Servings: 13
Recipe submitted by SparkPeople user PAULAINNH.
Nutritional Info Amount Per Serving
- Calories: 165.8
- Total Fat: 4.4 g
- Cholesterol: 30.4 mg
- Sodium: 1,603.4 mg
- Total Carbs: 16.3 g
- Dietary Fiber: 4.8 g
- Protein: 16.0 g
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