Chicken Vegetable Soup
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 252.8
- Total Fat: 9.2 g
- Cholesterol: 64.8 mg
- Sodium: 165.7 mg
- Total Carbs: 17.9 g
- Dietary Fiber: 3.1 g
- Protein: 24.0 g
View full nutritional breakdown of Chicken Vegetable Soup calories by ingredient
Number of Servings: 8
Ingredients
-
1/4c Olive Oil
1 Whole Chicken, cut into pieces and skin removed
2 quarts water
2 quarts chicken broth
6 medium carrots, chopped
6 medium celery stalks, chopped
4 cloves garlic, crushed
6 small potatoes (or Red potatoes)
Your preferred soup spices
Directions
Add oil, chicken, and garlic to a soup pot and sear chicken on medium-high heat while stirring regularly. Add water and broth and bring to a boil. Allow to boil (not too hard) for 20 minutes.
Turn heat to low-medium. Remove chicken and debone. Return meat to pot with carrots, celery, potatoes and soup spices. We used dry basil, parsley, allspice, salt, and 1 bay leaf. Simmer on medium for another 10-15 minutes.
Serve after allowing to cool in serving dishes for a few minutes.
Makes 8-10 servings.
Number of Servings: 8
Recipe submitted by SparkPeople user ATHIMAE.
Turn heat to low-medium. Remove chicken and debone. Return meat to pot with carrots, celery, potatoes and soup spices. We used dry basil, parsley, allspice, salt, and 1 bay leaf. Simmer on medium for another 10-15 minutes.
Serve after allowing to cool in serving dishes for a few minutes.
Makes 8-10 servings.
Number of Servings: 8
Recipe submitted by SparkPeople user ATHIMAE.