Chicken Vegetable Soup
Nutritional Info
- Servings Per Recipe: 13
- Amount Per Serving
- Calories: 108.3
- Total Fat: 1.3 g
- Cholesterol: 11.5 mg
- Sodium: 1,644.2 mg
- Total Carbs: 20.1 g
- Dietary Fiber: 3.6 g
- Protein: 6.1 g
View full nutritional breakdown of Chicken Vegetable Soup calories by ingredient
Introduction
Great soup to fill you up on those cold winter mornings. Great soup to fill you up on those cold winter mornings.Number of Servings: 13
Ingredients
-
20 c. Chicken broth (either home made or bought)
3 tbsp parsley
2 cups carrots (either diced or mini)
1 cup celery diced
1 medium onion (1/4" dice)
1 cup Pearled Barley (yields 2 cups cooked)
2 cans Green Beans
1 can sweet corn
1 can rinsed black beans
3 oz of cooked chicken breast (diced)
Directions
place the chicken broth, celery, carrots, onion and parsley into a soup pot and bring to a boil. Cook until all vegetables are cooked through. Strain our the vegetables and put them in a blender and puree. Return the pureed vegetables to the soup pot. Add the barley, beans, green beans, corn and cooked chicken and return to a boil. Reduce to a simmer and cook until the barley is soft.
Serving Size: 10 one and a half cup servings
Serving Size: 10 one and a half cup servings