Chicken and Vegetable Soup
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 104.8
- Total Fat: 3.5 g
- Cholesterol: 10.3 mg
- Sodium: 478.6 mg
- Total Carbs: 15.6 g
- Dietary Fiber: 3.6 g
- Protein: 4.7 g
View full nutritional breakdown of Chicken and Vegetable Soup calories by ingredient
Introduction
This is a great soup. I eat it whenever I can. This is a great soup. I eat it whenever I can.Number of Servings: 8
Ingredients
-
Garlic powder 1 tbsp
Onion powder 1 tbsp
Paprika, 1 tbsp
Pepper, black, 1 tbsp
Whole Wheat flour 1/4 cup
Green Beans,frozen 2 cup
Cabbage, fresh 2 cups, chopped
medium onion 1
Water 2 cup
Chicken Broth,99% Fat Free 2 cup
Chicken Breast 1/2lb
Chicken Broth, Light & Fat Free, 4 cup
Barley, Pearled, 1/2 cup
Butter, unsalted, 2 tbsp
Sage, ground, 2 tsp
Mushrooms, fresh, 1 cup sliced
WholeBay Leaf 2
Directions
1. Cut chicken breast in bite sized pieces and place in a bowl. Add theonion powder, garlic powder, black pepper,paprika, sage and four to chicken. Place in refrigerator overnight. (To make right away, place chicken mixture in refrigerator until ready to use).
2. Add butter to soup pot and saute onion until translucent.
3. Add chicken mixture, saute until brown
4. Add garlic, mushrooms, cabbage and saute 1 minute.
5 Pour in chicken broth and water and green beans and bay leaf.
6. Bring mixture to a boil and add Barley.
Turn down heat to medium and simmer for 20 minutes.
Makes 8 1-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user ADMOREEP.
2. Add butter to soup pot and saute onion until translucent.
3. Add chicken mixture, saute until brown
4. Add garlic, mushrooms, cabbage and saute 1 minute.
5 Pour in chicken broth and water and green beans and bay leaf.
6. Bring mixture to a boil and add Barley.
Turn down heat to medium and simmer for 20 minutes.
Makes 8 1-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user ADMOREEP.