All In Chicken Vegetable Soup

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 274.4
  • Total Fat: 3.8 g
  • Cholesterol: 63.5 mg
  • Sodium: 936.5 mg
  • Total Carbs: 33.9 g
  • Dietary Fiber: 9.9 g
  • Protein: 28.7 g

View full nutritional breakdown of All In Chicken Vegetable Soup calories by ingredient
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Number of Servings: 10


    4 cups water
    3 cups chicken broth
    1-14 1/2 oz can vegetable broth
    3 stalks celery, chopped
    1 onion, chopped
    1/4 red bell pepper, chopped
    1 small head cabbage, chopped
    12 baby carrots, chopped
    1 quart tomatoes with liquid (I used home canned)
    3 bay leaves
    1 Tbsp onion powder
    1 Tbsp garlic powder
    1 tsp cayenne pepper
    1 Tbsp basil
    1 tsp oregano
    salt to taste
    pepper to taste
    1-19.5 oz can black beans, drained and rinsed
    1 whole rotiserrie chicken, skin and bones removed, chopped
    10 asparagus spears
    2 cups fresh spinach
    1-15 oz can corn, drained
    1-15 oz can cut green beans, drained
    1-15 0z can peas, drained


Combine water, chicken broth, vegetable broth, celery, onion, red bell pepper, cabbage, carrots, bay leaves and all spices. Bring to a boil and simmer about 30 minutes until vegetables are tender.

Add black beans. Simmer another 15 minutes.

Add asparagus and simmer about 5 minutes.

Add spinach until wilted.

Remove from heat and stir in cooked chicken, corn, peas and green beans. Remove bay leaves and serve.

Serving Size: Makes 10 two cup servings

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