Chicken Veggie Soup

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 199.8
  • Total Fat: 6.2 g
  • Cholesterol: 31.3 mg
  • Sodium: 621.3 mg
  • Total Carbs: 19.4 g
  • Dietary Fiber: 4.2 g
  • Protein: 17.7 g

View full nutritional breakdown of Chicken Veggie Soup calories by ingredient
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Just like Mom makes! Just like Mom makes!
Number of Servings: 8


    12 cups fat and sodium free chicken broth or stock (Homemade is best!)
    1 large carrot, diced
    2 stalks celery, diced
    1 medium onion, diced
    3 cloves garlic, minced
    1 medium zucchini, diced
    1 large can petite diced tomatoes
    1 package broccoli slaw
    2 cups diced cooked chicken
    2 TBSP olive oil
    1/3 cup barley
    salt, pepper, herbs to taste


In large stock pot saute onion, carrot and celery until translucent. Add garlic and saute for an additional minute or so.

Add all other ingredients except barley and allow to come to a boil. Lower to simmer for about 30-45 minutes or until the zucchini and broccoli slaw are tender.

Add barley and cook an additional 30 minutes or until done.

Makes about 8 2-cup servings.

Number of Servings: 8

Recipe submitted by SparkPeople user BLUMOONFYRE.

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Member Ratings For This Recipe

  • This sounds good, however, I would add the barley before the zucchini and broccoli slaw they don't take long to become tender. - 4/29/10

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