Winter Chicken and Veggie Soup

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 154.9
  • Total Fat: 1.4 g
  • Cholesterol: 45.6 mg
  • Sodium: 1,073.8 mg
  • Total Carbs: 14.9 g
  • Dietary Fiber: 3.5 g
  • Protein: 20.2 g

View full nutritional breakdown of Winter Chicken and Veggie Soup calories by ingredient
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Delicious way to use all the veggies in your fridge, warm your body, and fill your tummy. Delicious way to use all the veggies in your fridge, warm your body, and fill your tummy.
Number of Servings: 6


    Vegetable Broth, 6 cup
    Kale, 2 cup, chopped
    Celery, raw, 4 stalk, medium (7-1/2" - 8" long)
    Carrots, raw, 4 medium
    Onions, raw, 1 large
    Garlic, 3 cloves
    Chicken Breast, no skin, 2 breast, bone and skin removed
    Turnips, 1 large


Cut up all veggies. Put garlic and onion into bottom of large pot. Heat until fragrant. Add a few tablespoons of vegetable broth so as not to let onions/garlic burn.

Add chicken and slowly saute in onion, garlic, and broth. When mostly cooked, add remainder of cut up vegetables, and remainder of broth.

Simmer until chicken is thoroughly cooked and veggies are to desired texture (approximately 20-30 minutes).


Serving Size: Makes 6 - 1.5 C servings (approximately)

Number of Servings: 6

Recipe submitted by SparkPeople user PLYNSN316.

TAGS:  Poultry | Soup | Poultry Soup |

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