chicken vegetable soup

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 185.0
  • Total Fat: 5.2 g
  • Cholesterol: 104.0 mg
  • Sodium: 433.5 mg
  • Total Carbs: 6.0 g
  • Dietary Fiber: 1.7 g
  • Protein: 27.6 g

View full nutritional breakdown of chicken vegetable soup calories by ingredient


Introduction

My favorite soup, I make it as soon as the fall comes. My favorite soup, I make it as soon as the fall comes.
Number of Servings: 8

Ingredients

    Broccoli, fresh, 1 cup, chopped
    Leeks, .5 cup
    Carrots, raw, 1 cup, chopped
    Celery, raw, .25 cup, diced
    Mushrooms, fresh, 1 cup, pieces or slices
    Onions, raw, 1 cup, chopped
    Garlic, 3 clove
    Chicken Leg, 8 leg, bone and skin removed
    Salt, 1 tsp
    Chicken Boullion Cube, 2 serving
    Pepper, black, 1 tsp
    Cabbage, chinese (pak-choi), raw, 2 cup, shredded

Directions

Using a 4L pot, mix chicken legs, onion, garlic, salt and pepper. Fill pot with water to the top and bring to a rolling boil. Reduce heat to medium and place lid off center so its doesn't continue to boil over as it cooks. Let it simmer for 1 1/2 hrs. Remove fully cooked legs from the broth and let cool. Remove the meat, discarding the skin and bones and cut chicken into bite size pieces. Chop the rest of the vegetables to bite size pieces. Add chicken and vegetables back into the broth, bring to a boil again, remove from heat and serve.
Makes 8 big bowls

Number of Servings: 8

Recipe submitted by SparkPeople user ROBBYNEGG.