Vegetable chicken soup

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4.5 of 5 (2)

Nutritional Info

Servings Per Recipe: 10
Amount Per Serving
Calories: 55.5

Total Fat: 1.0 g
Cholesterol: 10.8 mg
Sodium: 1,222.2 mg
Total Carbs: 6.3 g
Dietary Fiber: 2.1 g
Protein: 5.9 g

View full nutritional breakdown of Vegetable chicken soup calories by ingredient

Introduction

55 calories per serving. You can use less or more salt/pepper as this was a but spicy. I separated and froze in zip loc bags for easy that and microwave lunch. I also used meat from a roasted whole chicken so I boiled the carcass as well then removed it. 55 calories per serving. You can use less or more salt/pepper as this was a but spicy. I separated and froze in zip loc bags for easy that and microwave lunch. I also used meat from a roasted whole chicken so I boiled the carcass as well then removed it.

Minutes to Prepare: 15

Minutes to Cook: 40

Number of Servings: 10

Ingredients

2 cup Green Giant Riced Cauliflower

1 cup, chopped or diced Broccoli, fresh

2 cup, chopped Cabbage, fresh

1 serving canned sweet peas

3 oz Baby Carrots Grimmway Farms (3 oz = about 10/11 baby carrots)

6 ounces Chicken Breast (cooked), no skin, roasted

6 cube Chicken bouillon

1 medium (2-1/2" dia) Onions, raw

10 cup (8 fl oz) Water, tap

1 tbsp Salt

0.5 tbsp Pepper, black

2 stalk, large (11"-12" long) Celery, raw

Directions

Bring bouillon water and chicken to a boil. (I added the carcass) boil for 17 minutes. Add all veggies except cauliflower. Boil veggies for 8 minutes. Add cauliflower then boil and additional 4 minutes. Serving Size: Makes 10 1-cup servings

Number of Servings: 10

Recipe submitted by SparkPeople user KAYLA42287.