Veggie Soup w leftover Roasted Chicken
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 145.5
- Total Fat: 2.7 g
- Cholesterol: 9.1 mg
- Sodium: 1,977.4 mg
- Total Carbs: 24.2 g
- Dietary Fiber: 8.9 g
- Protein: 9.1 g
View full nutritional breakdown of Veggie Soup w leftover Roasted Chicken calories by ingredient
Number of Servings: 10
Ingredients
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Onions, raw, 1 cup, chopped (remove)
Kale, 3 cup, chopped (remove)
Cabbage, fresh, 1 head, large (about 7" dia) (remove)
Olive Oil, 1 tbsp (remove)
Chicken Broth, 10 cup (8 fl oz) (remove)
Chicken Breast, no skin, 1 unit (yield from 1 lb ready-to-cook (remove)
Green Beans (snap), 2 cup (remove)
Beans, red kidney, 2 cup (remove)
Celery, raw, 1 cup, diced (remove)
Carrots, raw, 1 cup, chopped (remove)
*365 Organic Diced Tomatoes, 2 cup (remove)
Salt, 1 tbsp (remove)
Directions
Sautee onions, add cabbage and kale, add other ingredients and herbs to taste: Oregano, basil, parsley
Serving Size: 10 1.5 cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user MTRAUTWE.
Serving Size: 10 1.5 cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user MTRAUTWE.