chicken vegetable soup

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 104.0
  • Total Fat: 0.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 4,880.0 mg
  • Total Carbs: 4.8 g
  • Dietary Fiber: 0.0 g
  • Protein: 20.0 g

View full nutritional breakdown of chicken vegetable soup calories by ingredient


Introduction

a nice soup full of veggies, wonderfully warming in the winter, or to make the best of the end of summer harvest a nice soup full of veggies, wonderfully warming in the winter, or to make the best of the end of summer harvest
Number of Servings: 1

Ingredients

    2 cans Campbell's low in sodium or no salt added chicken broth
    1 potato, diced
    1 small sweet potato, diced
    2 carrots, sliced
    2 stalks celery, sliced
    1 onion, diced (optional)
    1 "nugget" frozen chopped spinach
    3/4 cup diced rutabaga
    1/2 cup thin egg noodles (optional, but good)


Directions

simmer all the vegetables in the broth until tender, about 20 minutes. If using, add the egg noodles about 10 minutes before you plan serving the soup.

Enjoy!!

Serving Size: makes about 6 servings

Number of Servings: 1

Recipe submitted by SparkPeople user LADYDRAGON16.