Chicken Vegetable soup

Chicken Vegetable soup
Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 102.5
  • Total Fat: 1.7 g
  • Cholesterol: 26.3 mg
  • Sodium: 68.8 mg
  • Total Carbs: 11.0 g
  • Dietary Fiber: 2.9 g
  • Protein: 11.2 g

View full nutritional breakdown of Chicken Vegetable soup calories by ingredient


Introduction

A delicious soup, that is filling and low calories! A delicious soup, that is filling and low calories!
Number of Servings: 12

Ingredients

    Roasting Chicken, light meat, 3 cup, chopped or diced
    Carrots, raw, 3 cup, chopped
    Onions, raw, 1 cup, chopped
    Zucchini, 3 cup, sliced
    Broccoli, fresh, 2 cup, chopped
    Red Potato, 226.8 grams
    Celery, raw, 2 cup, diced
    Garlic, 2 clove
    Soup, bouillon cubes and granules, low sodium, dry, 2 teaspoon

Directions

Boil chicken, with neck and gizzards in a pot of water with poultry seasoning and celery. Strain out liquid into a big bowl, take chicken out and take off skin and meat with a fork and knife. Add liquid to another pot with vegetables. I put the zucchini, and broccoli in last, and cook for 10 minutes. After potatoes are done the soup is done. Add chicken into soup and serve.

Serving Size: Makes 12 2 cup servings.

Number of Servings: 12

Recipe submitted by SparkPeople user HOLWIL88.