chicken vegetable soup

chicken vegetable soup
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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 152.7
  • Total Fat: 3.9 g
  • Cholesterol: 21.7 mg
  • Sodium: 840.5 mg
  • Total Carbs: 19.1 g
  • Dietary Fiber: 4.8 g
  • Protein: 12.4 g

View full nutritional breakdown of chicken vegetable soup calories by ingredient
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Soup made from leftover chicken, freezer, fridge and pantry items Soup made from leftover chicken, freezer, fridge and pantry items
Number of Servings: 10


    1 onion, chopped
    1 clove garlic minced
    2 tbs extra virgin olive oil
    4 finely chopped baby carrots
    1/2 cup chopped fire roasted red pepper, frozen
    2.5 cooked chicken breasts, chopped
    1 bag mixed frozen vegetables
    1 can red kidney beans
    1 32 oz carton chicken stock
    1 29 oz can pureed tomatoes
    bay leaf
    1 T Italian seasoning/herb blend
    salt/pepper to taste
    29 oz water (just use the tomato can)
    2 vegetable buillion cubes.
    soup pasta or rice


chop onion, garlic and carrot (can do in food processor). Saute in soup pan in heated olive oil.

Add red pepper, chicken, drained can of kidney beans until all is warm. Add bag of frozen vegatables. Add Chicken stock and pureed tomato. Stir, heat to boil, lower heat , add bay leaf, italian seasonings and simmer. Add soup pasta or cooked rice. When pasta is soft or rice is warm you might need to add a little more water for a soupier consistency.

Makes about 10 servings- or more depending on how much water you add. I serve with either cooked brown/red rice or whole grain bread and greens (salad or cooked).

Number of Servings: 10

Recipe submitted by SparkPeople user LUCELU.

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