Kim's Chicken Vegetable Soup

Kim's Chicken Vegetable Soup
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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 560.3
  • Total Fat: 5.8 g
  • Cholesterol: 46.6 mg
  • Sodium: 2,318.8 mg
  • Total Carbs: 97.1 g
  • Dietary Fiber: 20.5 g
  • Protein: 33.8 g

View full nutritional breakdown of Kim's Chicken Vegetable Soup calories by ingredient


Introduction

I used my own dried hot peppers, and I cut up chicken breast, bacon and apples. I just used canned carrots, green beans, and kidney beans. Lastly, I used my own freshly/dried parsley, and then I added herbs, which are thyme, rosemary, and basil. I used my own dried hot peppers, and I cut up chicken breast, bacon and apples. I just used canned carrots, green beans, and kidney beans. Lastly, I used my own freshly/dried parsley, and then I added herbs, which are thyme, rosemary, and basil.
Number of Servings: 1

Ingredients

    Kim's Chicken Vegetable Soup

    Chicken Breast, 1, cut up/cubed
    Bacon, 1 slice, cut up
    Kidney Beans, 0.5 C
    Apple, 0.75 C
    Onion, 0.75 C
    Tomato Sauce, 1 C
    Carrots, 0.5 C
    Green Beans, 0.5 C
    Rice, 0.5 C
    Garlic, 1 tsp.
    Peppers, Hot (or flaked), 0.25 to 1 T
    Parsley, 0.5 T
    Thyme
    Rosemary
    Basil

Directions

Thaw out the chicken breast in microwave before collecting and adding all ingredients into your soup pot. Then cube the chicken, and slice the bacon and put in pot. Add the chopped onion and apple. Then add in your 0.5 cup of kidney beans, carrots, and green beans. Add 1 cup of tomato sauce. Pour in the amount of water you want to add in, and then add your 0.5 cup of rice. Lastly, add your parsley, hot peppers or hot pepper flakes, and any spices you like, but I decided to add thyme, rosemary, and basil.

Serving Size: 5, 1C servings

Number of Servings: 1

Recipe submitted by SparkPeople user KPATTERSON42.