Broccoli Potato Soup
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 120.3
- Total Fat: 1.0 g
- Cholesterol: 13.1 mg
- Sodium: 647.3 mg
- Total Carbs: 16.7 g
- Dietary Fiber: 4.4 g
- Protein: 12.5 g
View full nutritional breakdown of Broccoli Potato Soup calories by ingredient
Introduction
A blended soup with chicken which can be made dairy free, gluten free, corn free, and otherwise quite hypo-allergenic. Can also be made vegetarian. A blended soup with chicken which can be made dairy free, gluten free, corn free, and otherwise quite hypo-allergenic. Can also be made vegetarian.Number of Servings: 16
Ingredients
-
4 quarts homemade chicken stock (unsalted)
4 good size potatoes
2-3 broccoli crowns
3 carrots
2 celery stalks
1/4-1/2 pound chicken
1 tbsp salt
Seasoning to taste
Directions
Put 4 quarts chicken stock (preferably homemade with little or no salt) in stock pot to boil.
Add in carrots and celery.
Set aside chicken (which should be cooked and have come from making stock).
Put broccoli and potatoes in separate containers and put in oven to bake.
Add salt and other spices (pepper, savory, tarragon, etc.) to taste.
Once potatoes and broccoli bake, put them in soup.
Blend soup until it is thick, uniform consistency.
Add in chicken and heat through.
Add additional seasonings if necessary.
Makes 12-16 servings.
Number of Servings: 16
Recipe submitted by SparkPeople user RAMPAGINGGNU.
Add in carrots and celery.
Set aside chicken (which should be cooked and have come from making stock).
Put broccoli and potatoes in separate containers and put in oven to bake.
Add salt and other spices (pepper, savory, tarragon, etc.) to taste.
Once potatoes and broccoli bake, put them in soup.
Blend soup until it is thick, uniform consistency.
Add in chicken and heat through.
Add additional seasonings if necessary.
Makes 12-16 servings.
Number of Servings: 16
Recipe submitted by SparkPeople user RAMPAGINGGNU.