Chicken Vegetable Soup
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 64.1
- Total Fat: 0.9 g
- Cholesterol: 20.5 mg
- Sodium: 443.1 mg
- Total Carbs: 6.0 g
- Dietary Fiber: 1.6 g
- Protein: 7.9 g
View full nutritional breakdown of Chicken Vegetable Soup calories by ingredient
Introduction
Delicious homey soup - perfect for fall and winter. It's easy to make and the flavor is mild and family-friendly. It sits lightly - there are no heavy carbs or creams to weigh you down - so it's perfect before a workout or date! Delicious homey soup - perfect for fall and winter. It's easy to make and the flavor is mild and family-friendly. It sits lightly - there are no heavy carbs or creams to weigh you down - so it's perfect before a workout or date!Number of Servings: 12
Ingredients
-
2 tablespoons olive oil
2 Garlic Cloves
1 large onion
4 stalks of celery
6 medium carrots
2 cups sliced mushrooms - baby bella are best
2 quarts chicken stock
1 fully cooked rotisserie or roasting chicken, minus wings, cut into bite size pieces
salt and pepper to taste
Directions
Chop all vegetables into bite size pieces. Heat tablespoons olive oil in a large stock pot; add carrots, then celery, onion, garlic and mushrooms. Saute all until almost soft, 5-8 minutes, then add broth (2 containers or quarts of chicken broth) and chicken. Bring to a simmer over medium heat for 20 minutes to allow vegetables to cook fully; reduce heat to low and let sit for at least 40 minutes. The longer it sits on low, the better it will taste. It can be left for up to 3 hours in a stock pot, stirring occasionally, or transferred to a crock pot and put on low for entire day.
Yields 12 servings (roughly 1 - 1.5 cups, or 2 ladles)
Number of Servings: 12
Recipe submitted by SparkPeople user TYSHKEVYCH.
Yields 12 servings (roughly 1 - 1.5 cups, or 2 ladles)
Number of Servings: 12
Recipe submitted by SparkPeople user TYSHKEVYCH.