Chicken Vegetable Soup

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 234.7
  • Total Fat: 2.7 g
  • Cholesterol: 46.0 mg
  • Sodium: 171.5 mg
  • Total Carbs: 33.9 g
  • Dietary Fiber: 7.1 g
  • Protein: 20.0 g

View full nutritional breakdown of Chicken Vegetable Soup calories by ingredient
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This recipe makes a thick soup that is delicious!! This recipe makes a thick soup that is delicious!!
Number of Servings: 12


    1 whole chicken, cut up about 4-5 lbs
    3 quarts water
    1 box frozen baby lima beans
    1 small bag frozen sliced okra
    2 cups sliced carrots
    1 cup sliced celery
    2 medium or 1 large onion, chopped
    4 medium potatoes, peeld and diced
    1 large red bell pepper, chopped
    1 17oz low sodium canned corn
    1 24 oz low sodium petite diced tomatoes
    1 tsp cayenne pepper
    1 Tbsp low sodium Worchestershire sauce
    1 Tbsp Crystal hot sauce


In a large soup pot place the water, chicken, and cayenne pepper. Bring to a boil, then reduce the heat and simmer covered for about 2 hours, until the meat is falling off the bones. Remove chciken from the pot and allow to cool. Remove from bones and rough chop the meat and return it to the pot. Add all remaining ingredients to the pot, and simmer for an additional 1-2 hours, until the okra has disintegrated and the soup is nice and thick.

This is great with some good whole grain bread to sop up all the soup!!

Serving Size: Makes 12 2 cup servings

Number of Servings: 12

Recipe submitted by SparkPeople user LIVEDAILY.

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