Chicken Vegetable Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
2.5 Tbsp. Olive OIl12 oz. Chicken Breast12 medium stalks of Celery, diced6 Cloves Fresh Garlic1 cup of chopped Green onion1 Medium Yam, diced (approx. 2 cups)1 small white potato, diced1 yellow belle pepper, diced1 orange belle pepper, diced1 red belle pepper, diced1 medium Zuchinni, diced with skin left on1 tbsp. dried parsley2 teasp. Sage2 teasp. Rosemary2 teasp Thyme2 tbsp Fresh Basil Leaves chopped3.5 cups Chicken Broth13 cups water1/4 cup raw barley1/4 cup Vegetable Orzo
24 servings 1 cup each
Clean and cut up all vegetables and cut chicken into small cubes. Measure out spices and set aside. Brown chicken, garlic, and onions in preheated olive oil. Add Celery, Yam, and Potato. Add water and Chsiken broth and cook for 20 minutes. Add Yellow, Orange, and Red Belle Peppers. Add Zuchinni, spices, barley and vegetable Orzo. Simmer for 1 hour. Divide up into freezer packages of 1 cup each. or save some out to eat right away.
Number of Servings: 24
Recipe submitted by SparkPeople user PPCONFUSED.
Clean and cut up all vegetables and cut chicken into small cubes. Measure out spices and set aside. Brown chicken, garlic, and onions in preheated olive oil. Add Celery, Yam, and Potato. Add water and Chsiken broth and cook for 20 minutes. Add Yellow, Orange, and Red Belle Peppers. Add Zuchinni, spices, barley and vegetable Orzo. Simmer for 1 hour. Divide up into freezer packages of 1 cup each. or save some out to eat right away.
Number of Servings: 24
Recipe submitted by SparkPeople user PPCONFUSED.
Nutritional Info Amount Per Serving
- Calories: 78.2
- Total Fat: 1.8 g
- Cholesterol: 9.0 mg
- Sodium: 173.3 mg
- Total Carbs: 11.1 g
- Dietary Fiber: 2.0 g
- Protein: 4.8 g
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