Chicken Soup, Lisa's Homemade
Nutritional Info
- Servings Per Recipe: 14
- Amount Per Serving
- Calories: 86.4
- Total Fat: 0.5 g
- Cholesterol: 18.8 mg
- Sodium: 89.6 mg
- Total Carbs: 9.8 g
- Dietary Fiber: 1.6 g
- Protein: 10.8 g
View full nutritional breakdown of Chicken Soup, Lisa's Homemade calories by ingredient
Introduction
A quick and easy good-for-you soup. This recipe uses my homemade chicken broth (from cooking the breasts), but you could easily use a packaged broth -choose fat-free and low sodium! I freeze this in individual containers for an easy lunch grab. This is a great basic recipe to expiriment with different vegetables, grains and beans. A quick and easy good-for-you soup. This recipe uses my homemade chicken broth (from cooking the breasts), but you could easily use a packaged broth -choose fat-free and low sodium! I freeze this in individual containers for an easy lunch grab. This is a great basic recipe to expiriment with different vegetables, grains and beans.Number of Servings: 14
Ingredients
-
8 cups Chicken broth, homemade defatted & no salt added
2 bags(16oz each) Kroger frozen mixed vegetables for soup
2 oz Whole Wheat Pasta, small elbows
16 oz chicken breast, boneless skinless, cooked & diced
1 tsp Chiptole Seasoning, Tone's
2 garlic cloves, smashed
1/4 tsp thyme
cayenne to taste
2 bay leaves
Directions
1. In a large pot over medium heat, add broth, vegetables and seasonings. Bring to a boil.
2. Add pasta and stir to prevent sticking. Return to boil then reduce heat to simmer 10 minutes.
3. Add chicken and stir. Simmer 10 minutes. Add water as needed to have enough liquid. Turn off heat and allow pot to cool several hours. This allows the flavors to fully distribute.
4. Portion and freeze otherwise keep soup refrigerated.
Serving Size: makes 14 1- cup servings
Number of Servings: 14
Recipe submitted by SparkPeople user LISAINMS.
2. Add pasta and stir to prevent sticking. Return to boil then reduce heat to simmer 10 minutes.
3. Add chicken and stir. Simmer 10 minutes. Add water as needed to have enough liquid. Turn off heat and allow pot to cool several hours. This allows the flavors to fully distribute.
4. Portion and freeze otherwise keep soup refrigerated.
Serving Size: makes 14 1- cup servings
Number of Servings: 14
Recipe submitted by SparkPeople user LISAINMS.
