Chicken Vegetable Soup

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Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 180.6
  • Total Fat: 2.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 500.0 mg
  • Total Carbs: 27.6 g
  • Dietary Fiber: 5.4 g
  • Protein: 8.9 g

View full nutritional breakdown of Chicken Vegetable Soup calories by ingredient
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Number of Servings: 3


    1 cup water
    4 cups home made chicken broth
    1 stalks celery, diced
    1 small to medium carrot, diced
    Kosher salt to taste
    Ground pepper to taste
    2 oz boiled chicken
    3 tsp thyme, I use fresh is better if you have it
    1 to 2 small red potatoes, diced (about 1 cup) (parboiled)
    1 cup shredded kale
    1 cup broccoli
    1 cup summer squash, diced
    1/2 cup cooked brown rice
    1/4 cup sweet corn


Heat to simmer one cup water and two cups chicken stock. If you are not using parboiled potatoes then add them now, if you are then add them towards the end. Add in your veggies next except the squash, bring back to a boil and add in all seasonings, reserving thyme till end if using fresh. Add in the chicken, squash, rice and fresh thyme, taste and adjust seasoning. Simmer for about 5 minutes and serve.

I am a firm believer in batch cooking, this includes having most ingredients ready to eat or add to a dish cutting cooking time in half.

This is my base recipe, I do add in other veggies if they are in season.

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