Vegetarian Chix Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
*Imagine, No-Chicken Broth, organic, 24 oz *14 baby carrots, 1 serving *Campbell's Organic Vegetarian Vegetable Broth, 4 cup Celery, raw, 1 stalk, medium (7-1/2" - 8" long) Olive Oil, 2 tbsp *Dried Onion Flakes, 1 tbsp*Garlic Powder, 1 tsp *Kosher Salt, 2 tsp *Black Pepper, ground, 1 tsp *Parsley, dried, 4 tsp *White Rice, medium grain, 1.5 cup
Dice carrots, celery and some celery leafs (2TBSP leafs).
Put olive oil in a sauce pan and add onion flakes, carrots, celery, seasonings (Garlic, salt, pepper, parsley) and leafs. Let this saute for 5 mins. This will make your house smell like grandmas.
After it sautes, add broth and combine.
Let this mixture simmer and cook until the veggies are tender and ready to eat. Take your left over rice or a cup and a half of pepared rice, "chix breast" and add at the end. Heat the rice and chix through and it's ready to eat when you are.
This makes a good amount for left overs or a family meal.
Number of Servings: 6
Recipe submitted by SparkPeople user OCCGAL7.
Put olive oil in a sauce pan and add onion flakes, carrots, celery, seasonings (Garlic, salt, pepper, parsley) and leafs. Let this saute for 5 mins. This will make your house smell like grandmas.
After it sautes, add broth and combine.
Let this mixture simmer and cook until the veggies are tender and ready to eat. Take your left over rice or a cup and a half of pepared rice, "chix breast" and add at the end. Heat the rice and chix through and it's ready to eat when you are.
This makes a good amount for left overs or a family meal.
Number of Servings: 6
Recipe submitted by SparkPeople user OCCGAL7.
Nutritional Info Amount Per Serving
- Calories: 153.4
- Total Fat: 5.5 g
- Cholesterol: 0.0 mg
- Sodium: 1,382.6 mg
- Total Carbs: 20.8 g
- Dietary Fiber: 1.5 g
- Protein: 5.9 g
Member Reviews
-
KOSHKALADY
An option to boost the protein would be to add Morningstar's Vegetarian Chicken Strips. This would also make it more filling. - 12/4/09
Reply from OCCGAL7 (12/8/09)
I used to use those a lot, but the only thing I warn is it can make the strips soggy/mushy. Try and saute the strips before and then add them. This is purely as a texture standpoint/taste. They work great too. Thanks for the feedback! :)