Chicken soup and veggies

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 197.9
  • Total Fat: 2.8 g
  • Cholesterol: 76.5 mg
  • Sodium: 2,012.0 mg
  • Total Carbs: 13.6 g
  • Dietary Fiber: 4.2 g
  • Protein: 30.6 g

View full nutritional breakdown of Chicken soup and veggies calories by ingredient


Introduction

Something filling and warm, perfect for winter days! Something filling and warm, perfect for winter days!
Number of Servings: 4

Ingredients

    Chicken breast, no skin ( about 3)
    chicken broth 2 x 900 ml
    water 1 cup
    Carrots, raw, 274 grams
    Celery, raw, 229 grams
    Cabbage, fresh, 200 grams
    Spinach, fresh, 1 cup
    Parsley, 1 tbsp
    *Thym frais, 1 serving

Tips

I like to add a can of red kidney beans to this soup sometimes to change things a bit


Directions

Cut up all your vegetables the way you like while the broth is heating up, add them and the thyme. Cut the chicken into little cubes or the way you prefer. Cook for 30-35 minutes more. When there's 5 or 10 minutes left add the spinach and parsley.


Note: time may vary depending on how you like your vegetables cooked. I like mine soft.

Serving Size: 4

Number of Servings: 4

Recipe submitted by SparkPeople user STRONGDIAMOND.