Chicken and Veggie Soup/Stew

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Nutritional Info
  • Servings Per Recipe: 19
  • Amount Per Serving
  • Calories: 61.5
  • Total Fat: 1.2 g
  • Cholesterol: 12.4 mg
  • Sodium: 357.3 mg
  • Total Carbs: 7.6 g
  • Dietary Fiber: 2.5 g
  • Protein: 5.8 g

View full nutritional breakdown of Chicken and Veggie Soup/Stew calories by ingredient


Introduction

filling and diet friendly filling and diet friendly
Number of Servings: 19

Ingredients

    0.50 tsp Pepper, black
    0.50 tsp Salt
    2 1tsp Sunflower Oil
    12 ounces Chicken Breast (cooked), no skin, roasted
    1 head, large (about 7" dia) Cabbage, fresh
    3 cup, chopped Carrots, raw
    2 stalk, large (11"-12" long) Celery, raw
    2 clove Garlic
    2 small Onions, raw
    2 can Tomatoes, red, ripe, canned, whole, no salt added
    5 cup Swanson Chicken Broth 99% Fat Free

Tips

Remove peppers from pot when done as Habenero peppers are very hot and get hotter as they sit. Serve plain or on rice.


Directions

Saute Peppers, onions and garlic with chicken.
Add all ingredients to pot and simmer for 30 min.

Serving Size: makes 8 1 cup servings