Homemade Chicken Veggie Soup for Marina

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Nutritional Info
  • Servings Per Recipe: 32
  • Amount Per Serving
  • Calories: 76.5
  • Total Fat: 0.7 g
  • Cholesterol: 6.8 mg
  • Sodium: 99.1 mg
  • Total Carbs: 13.7 g
  • Dietary Fiber: 2.9 g
  • Protein: 2.7 g

View full nutritional breakdown of Homemade Chicken Veggie Soup for Marina calories by ingredient


Introduction

A Great Way to Warm up your day while eating tons of good stuff! A Great Way to Warm up your day while eating tons of good stuff!
Number of Servings: 32

Ingredients

    3 Boiled Chicken Breasts
    About 10 small/medium red potatoes
    4 carrots
    1 small/medium head of cabbage
    1/2 small zuchinnis
    1 small onion
    frozen peas
    frozen corn
    3 Roma tomatoes
    Bunch of broccoli
    Bunch of Cauliflower
    1 can tomato sauce




Tips

I put the soup into Ziploc round containers, the 10 oz size, and I get to have a single serve if I want it for lunch or snack, and I just love this soup any time...breakfast, lunch, dinner, snack...and it's ALL good!


Directions

Boil chicken, after skimming off any fat & making sure chicken is cooked, cut up potatoes, throw them in same pot. Cut up zuchinni, tomatoes, onions, carrots, broccoli, cauliflower into bite size pieces--or just dump the frozen packages in...check your refrigerator for anything else you can toss in...I use Nature's Seasoning salt and Cumin to taste and a very small pinch of regular salt and let this cook down until the flavors are all yummy.

Serving Size: Makes 32 servings, unless you like soup!

Number of Servings: 32

Recipe submitted by SparkPeople user MARINAK3.