Chicken and vegetable soup

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 211.1
  • Total Fat: 2.2 g
  • Cholesterol: 31.8 mg
  • Sodium: 900.6 mg
  • Total Carbs: 35.7 g
  • Dietary Fiber: 8.4 g
  • Protein: 13.5 g

View full nutritional breakdown of Chicken and vegetable soup calories by ingredient


Introduction

I freeze home made chicken broth then pull it out and add whatever vegetables I have on hand and shredded cooked chicken. It's delicious and low fat. I freeze home made chicken broth then pull it out and add whatever vegetables I have on hand and shredded cooked chicken. It's delicious and low fat.
Number of Servings: 4

Ingredients

    Potato, raw, 1 medium, peeled and chopped
    Sweet potato, peeled and chopped, 1 medium,
    Carrots, raw, 3 medium, ,peeled and chopped
    Leeks, 1 cup
    Onions, raw, 1 medium
    Beans, red kidney, 1 can, drained
    Chicken Broth, 2.5 cup (8 fl oz)
    Leftover Chicken Thigh, 2 thigh, bone and skin removed
    Water, tap, 2 cup (8 fl oz)
    Salt and pepper to taste

Directions

Put all ingredients into a pan except the water and simmer until all vegetables are soft,adding water to keep it to a consistency that you like. You may need more or less water than the recipe states. When it is done, I like to mash some of the vegetables a bit to help the flavours mingle but you can leave everything in larger chunks if you prefer.
Season to taste with salt and pepper.

Serving Size: Makes four very large servings