Chicken Soup

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Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 261.5
  • Total Fat: 12.3 g
  • Cholesterol: 45.6 mg
  • Sodium: 2,088.8 mg
  • Total Carbs: 16.6 g
  • Dietary Fiber: 4.8 g
  • Protein: 21.9 g

View full nutritional breakdown of Chicken Soup calories by ingredient


Introduction

The measures for spices are approximate-the only amounts that are always constant are the the chicken breast and mixed vegetables (1 can)-These are the only ones that have significant amount of calories. The measures for spices are approximate-the only amounts that are always constant are the the chicken breast and mixed vegetables (1 can)-These are the only ones that have significant amount of calories.
Number of Servings: 3

Ingredients

    VEGETA, 8 tsp
    Paprika, 1.5 tbsp
    Extra Virgin Olive Oil, 2 tbsp
    Chicken Breast, no skin, 1 breast, bone and skin removed
    Water, tap, 1000 mL
    Mixed Vegetables, canned, 2 cup
    *knorr the vegetable granules - jar - 25% less salt - dry weight-(any dry vegetable granules)

Tips

If the soup tastes bland, add more vegeta. Vegeta has salt, therefore if too salty, add some more water.


Directions

Cut chicken into 0.5-1 inch cubes. On a stove, in a medium pan, place 2 tablespoons of extra virgin olive oil. When the oil is warm, put the chicken in and stir until it is pale white on the outside. Add paprika, vegeta, and dry vegetable granules. Add about 1/2 cup of water and let simmer for 2-3 minutes. Add additional 1l of water and turn on low. Cook additional 10-12 minutes. Afterwards, add the vegetables that have previously been drained and washed and cook for about another 5 minutes.

Serving Size: I divide them into 3 bowls, I freeze two for later use

Number of Servings: 3

Recipe submitted by SparkPeople user SMAJLI211.