Sausage, Chicken, Broccoli & Potato Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
* Chicken Breast, no skin, 10 ounces , chopped * 2 Al Fresco Chicken sausages, chopped * Carrots, 1 cup, chopped * Celery, 4 stalks (remove) * Onions, raw, .5 large (remove) * Better Than Bouillon Vegetable Base, 3 tsp (remove) * 4 Red Potatoes * heaping TBS of chopped garlic, or 5 garlic cloves, smashed * 3 cups chopped broccoli0 * 2 Eggs, scrambled, raw.
Add about 4 cups of water to a pot. Put it on a burner, turned up high.
Put 2 chicken breast halves in to cook. (If they are unfrozen, chunk up before adding to the pot. If they are frozen, let them thaw out by putting them into the pot and boiling while you chop your veggies.)
Chop and add all of your veggies + the garlic. If you are using frozen chicken, once the veggies are all in the pot, remove them and chop them into pieces.
Add enough water to cover all of the veggies.
When it comes to a rapid boil, whip up an egg. Hold your bowl, and take a fork, and drizzle the egg into the pot in little "strings". You don't want it to resemble scrambled eggs in it... you want it to look like lacey strings. As you put the egg in, and it turns white, you can mix it in before adding more... Sort of like an egg drop soup...
Turn the heat down to simmer, and serve when the potatoes are thoroughly cooked.
This can also be made in a crock pot, adding the egg last.
I like to add the broccoli last, about 3 minutes before serving, so that it is still green and not mushy. If you like it mushy, add it after the chicken is cooked.
Makes about 8 servings.
Number of Servings: 8
Recipe submitted by SparkPeople user AUBREYJO.
Put 2 chicken breast halves in to cook. (If they are unfrozen, chunk up before adding to the pot. If they are frozen, let them thaw out by putting them into the pot and boiling while you chop your veggies.)
Chop and add all of your veggies + the garlic. If you are using frozen chicken, once the veggies are all in the pot, remove them and chop them into pieces.
Add enough water to cover all of the veggies.
When it comes to a rapid boil, whip up an egg. Hold your bowl, and take a fork, and drizzle the egg into the pot in little "strings". You don't want it to resemble scrambled eggs in it... you want it to look like lacey strings. As you put the egg in, and it turns white, you can mix it in before adding more... Sort of like an egg drop soup...
Turn the heat down to simmer, and serve when the potatoes are thoroughly cooked.
This can also be made in a crock pot, adding the egg last.
I like to add the broccoli last, about 3 minutes before serving, so that it is still green and not mushy. If you like it mushy, add it after the chicken is cooked.
Makes about 8 servings.
Number of Servings: 8
Recipe submitted by SparkPeople user AUBREYJO.
Nutritional Info Amount Per Serving
- Calories: 175.1
- Total Fat: 3.3 g
- Cholesterol: 67.3 mg
- Sodium: 444.5 mg
- Total Carbs: 20.8 g
- Dietary Fiber: 3.9 g
- Protein: 16.0 g
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