Chicken Vegetable Soup
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 58.6
- Total Fat: 0.6 g
- Cholesterol: 9.5 mg
- Sodium: 444.9 mg
- Total Carbs: 10.3 g
- Dietary Fiber: 2.2 g
- Protein: 3.5 g
View full nutritional breakdown of Chicken Vegetable Soup calories by ingredient
Introduction
Home-made, healthy goodness - low fat Home-made, healthy goodness - low fatNumber of Servings: 6
Ingredients
-
Chicken thigh (cooked) OR cooked chicken bones with some meat on them
1 carrot (sliced or diced)
1 cup green beans cut into pieces
1 stalk celery (diced)
1 cup pearl barley
1 tsp seasoning salt
1 boullion cube OR Homemade Chicken Broth
4 - 6 cups of water
1 tsp parsley
1 clove garlic
Directions
Cook Chicken bones & meat slowly to make broth
Strain broth.
Add chicken, carrots, beans, celery, garlic, spices and barley.
Add 4 - 6 cups of water.
Cook slowly for 1 hour or until the vegetables are soft and the barley is cooked.
Add water if the level drops too low.
Serve hot with crackers and salad.
Makes approx. 6-8 servings.
Number of Servings: 6
Recipe submitted by SparkPeople user TEDYBEARANGEL.
Strain broth.
Add chicken, carrots, beans, celery, garlic, spices and barley.
Add 4 - 6 cups of water.
Cook slowly for 1 hour or until the vegetables are soft and the barley is cooked.
Add water if the level drops too low.
Serve hot with crackers and salad.
Makes approx. 6-8 servings.
Number of Servings: 6
Recipe submitted by SparkPeople user TEDYBEARANGEL.
