Chicken soup/stew with vegetables
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
6 Chicken Legs and Tighs, no skin with bone.3 cups sliced celery3 cups sliced carrots3 potatoes cut in 1/2 with skin2 tbs diced cilantro1 tbs mashed cumin seeds1/2 of garlic head2 cloves of mashed garlic 1/2 of a medium onion1/2 cup tomatoes, strips1 1/2 cans of mixed vegetables, low sodium12 cups tap water (more if needed) 1 1/2 tsp salt (or to taste), or Mrs. Dash stockpot
Use a stockpot enough to cover all the ingredients.
Pour the water on stockpot, add the 1/2 garlic head & onion and bring to a boil. Add the chicken legs and tighs, skin removed and let it simmer for about 25 minutes. Add the potatoes and carrots and let them soften for about 10 minutes then add the remaining vegetables, except tomato and can of mixed vegetables. Season to taste and add the mashed cumin and garlic and let it simmer for another 7 minutes. Add the canned mixed vegetables and tomato strips and let it simmer for about 5 minutes more. Ready to eat.
Makes 6-2 cup servings (1 chicken leg & tigh per person)
Number of Servings: 6
Recipe submitted by SparkPeople user MIMATEXAS.
Pour the water on stockpot, add the 1/2 garlic head & onion and bring to a boil. Add the chicken legs and tighs, skin removed and let it simmer for about 25 minutes. Add the potatoes and carrots and let them soften for about 10 minutes then add the remaining vegetables, except tomato and can of mixed vegetables. Season to taste and add the mashed cumin and garlic and let it simmer for another 7 minutes. Add the canned mixed vegetables and tomato strips and let it simmer for about 5 minutes more. Ready to eat.
Makes 6-2 cup servings (1 chicken leg & tigh per person)
Number of Servings: 6
Recipe submitted by SparkPeople user MIMATEXAS.
Nutritional Info Amount Per Serving
- Calories: 409.8
- Total Fat: 8.5 g
- Cholesterol: 161.3 mg
- Sodium: 989.7 mg
- Total Carbs: 37.2 g
- Dietary Fiber: 8.0 g
- Protein: 45.6 g
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