Chicken soup to a dinner and lunch
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
chicken meat only, simmered, 200 gram(s)Water, tap, 5 cup (8 fl oz) Bay Leaf, 5 grams Garlic, 10 grams Mixed Vegetables, frozen, 2 package (10 oz) Cabbage, fresh, 100 grams Onions, raw, 50 grams
Add the water, vegetables and spices then heat the water up.. Add then the meat in bite size peices- add the bones if you have them to make a boullion. Season with a little salt and pepper..
Remove the bay leafs just before serving.. Divide the soup into to portions with the largest amount of meat to dinner and the small portion to lunch next day..
Number of Servings: 2
Recipe submitted by SparkPeople user RENA1965.
Remove the bay leafs just before serving.. Divide the soup into to portions with the largest amount of meat to dinner and the small portion to lunch next day..
Number of Servings: 2
Recipe submitted by SparkPeople user RENA1965.
Nutritional Info Amount Per Serving
- Calories: 398.0
- Total Fat: 9.9 g
- Cholesterol: 0.0 mg
- Sodium: 220.5 mg
- Total Carbs: 46.6 g
- Dietary Fiber: 13.7 g
- Protein: 36.0 g
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