My Chicken and Veg Soup

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Nutritional Info
  • Servings Per Recipe: 20
  • Amount Per Serving
  • Calories: 244.3
  • Total Fat: 1.5 g
  • Cholesterol: 12.7 mg
  • Sodium: 155.5 mg
  • Total Carbs: 47.0 g
  • Dietary Fiber: 8.8 g
  • Protein: 9.8 g

View full nutritional breakdown of My Chicken and Veg Soup calories by ingredient


Introduction

Vegetables on hand adding chicken pieces. Vegetables on hand adding chicken pieces.
Number of Servings: 20

Ingredients

    1 lb. sweet pototoes
    1 large onion
    1 large malanga
    2 large carrots
    3 oz. white mushrooms
    2 small baby bok choy
    1 large leek
    1 cauliflower head
    3 pieces skinless chicken thighs

    *Tumeric paste
    Salt to taste
    Sriracha to taste

Tips

Veggies can varied according to what the person has on hand. Garlic should be added as well but I was out of it.


Directions

Chop sweet potatoes, onion, malanga, carrots, mushrooms, baby bock choy, cauliflower, leek and chicken thighs place in a big stock pot. Add about 24 cups of water. Let it cook until chicken is cooked. Get chicken pieces out, shred the meat, put back in the pot and with a hand blender mash everything. Turn heat off and let it cool. At serving time to add tumeric paste*, sriracha and salt to taste. Serves about 20 cups.

*Tumeric paste: Get fresh tumeric and peel the pieces. Place it in a food processor, 1 teaspoon of black pepper and water. The proportions of tumeric to water is 1 tumeric to 2 water (ie., 1 cup fresh tumeric and 2 cups of water). Boil this in a pot, stirring constantly until paste is formed. Place in a glass jar, let it cool and keep in fridge for about 10 days.

Serving Size: About 20 cups

Number of Servings: 20

Recipe submitted by SparkPeople user COMELONA3.