Chicken Vegtable Soup

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 20
  • Amount Per Serving
  • Calories: 70.9
  • Total Fat: 0.9 g
  • Cholesterol: 14.3 mg
  • Sodium: 561.4 mg
  • Total Carbs: 11.6 g
  • Dietary Fiber: 1.6 g
  • Protein: 4.7 g

View full nutritional breakdown of Chicken Vegtable Soup calories by ingredient


Introduction

Yummy soup with a little spice to it! Yummy soup with a little spice to it!
Number of Servings: 20

Ingredients

    Chicken Thigh, 4 thigh, bone and skin removed
    Carrots, raw, 2 large (7-1/4" to 8-1/2" long)
    Celery, raw, 3 stalk, large (11"-12" long)
    Onions, raw, 1 medium (2-1/2" dia)
    Garlic, 2 clove
    Cabbage, fresh, 1 cup, chopped
    *Potato, raw, 1 cup diced
    Broccoli, fresh, 1 cup, chopped
    Cauliflower, raw, 1 cup
    Alphatbet Pasta, cooked, 6 oz
    Vegetable Broth, 3 cup
    Water, tap, 4 cup (8 fl oz)
    Salt, 1 tbsp
    Chili powder, 2 tbsp
    Tomato Paste, .5 can (6 oz)

Directions

Start by boiling the chicken thighs in about 4 cups of water - for about 30-40minutes. Chop all of your vegetables during this time. Take chicken out of pot to cool. In another pot, saute the carrots, celery and onion. add garlic, potatoes and cabbage. Add leftover water from the chicken, then add your vegetable broth. Add in your tomato paste and salt and pepper to taste. Add chili powder (enough to your liking) Bring to a boil, and add the remaining vegetables. Once boiling add your pasta noodles(alphabets). Simmer on low-med heat for 10-20 minutes, or until the pasta is cooked.

Serving Size: Makes at least 20 1-cup servings

Number of Servings: 20

Recipe submitted by SparkPeople user JEN_NIFER.