Chicken Vegetable Soup
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 159.6
- Total Fat: 4.3 g
- Cholesterol: 31.5 mg
- Sodium: 770.7 mg
- Total Carbs: 12.0 g
- Dietary Fiber: 3.2 g
- Protein: 15.1 g
View full nutritional breakdown of Chicken Vegetable Soup calories by ingredient
Introduction
Bea’s Chicken Vegetable Soup Bea’s Chicken Vegetable SoupNumber of Servings: 10
Ingredients
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7.2 cup Campbell's low sodium chicken broth
2 cup Bird's Eye Steamfresh Broccoli & Cauliflower
2 cup Peas and carrots, frozen
2 cup Pole Beans-Frozen (by CDCASON)
3 serving Frozen Hash Brown Potato Patties (by BELLATROTTA)
1 tsp Salt
3 cup, chopped or diced Roasting Chicken, light meat
4 clove Garlic
2 cup Frozen Veggie mix onions, celery, carrots, green & red peppers (by JEFONDE)
2 cup Cabbage, raw, chopped (LRA) (by SYLPHINPROGRESS)
Tips
I only used the potato patties to clean out my freezer. These are optional or you can use regular diced potatoes. Remove skin from chicken before deboning. Prep time includes time to cook chicken in slow cooker.
Directions
Cook a whole chicken in slow cooker with 1 tetra box of chicken broth and 4 cloves minced garlic for 4 hours. Remove chicken from broth, cool, and debone. Add 3 cups diced chicken to broth, onions and vegetables, diced potato patties, second tetra pack of chicken broth, salt and 1 tsp dried oregano. Simmer another 3 hours in crock pot until done.
Serving Size: 10 425g servings
Serving Size: 10 425g servings
Member Ratings For This Recipe
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1HAPPYSPIRIT
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TWEETYKC00
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USMAWIFE
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EVILCECIL
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BILLTHOMSON
This was delicious and almost like I make mine except for the potato patties, very delicious. - 9/20/19
Reply from BUSYBEA6 (9/20/19)
Thanks so much! I would normally use fresh potatoes or none at all to keep as low carb as possible, but was cleaning out my freezer and only had three, so threw them in!
