Jamie's Chicken Vegetable Soup Vindaloo

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Nutritional Info
  • Servings Per Recipe: 20
  • Amount Per Serving
  • Calories: 150.6
  • Total Fat: 3.9 g
  • Cholesterol: 21.6 mg
  • Sodium: 323.2 mg
  • Total Carbs: 20.6 g
  • Dietary Fiber: 4.6 g
  • Protein: 10.8 g

View full nutritional breakdown of Jamie's Chicken Vegetable Soup Vindaloo calories by ingredient


Introduction

An Indian twist on Chicken Vegetable soup An Indian twist on Chicken Vegetable soup
Number of Servings: 20

Ingredients


    Chicken Breast , no skin - 2 breast,
    Bush's, Black Beans, 1.5 cup
    Bush's Pinto Beans, 1.5 cup
    Banana, fresh, 1 cup, mashed
    *Aidell's Italian Style Chicken Sausage, 2 serving
    Carrots, raw, 3 cup, chopped
    Parsnips, 2 cup slices
    Green Beans (snap), .5 cup
    Beet greens, fresh, 3 cup
    Spinach, fresh, 1 cup
    *Ancient Harvest Traditional Whole Grain Quinoa,
    .66 cup
    *Maya Kaimal Vindaloo Sauce - 1.25 cup
    Curry powder, 5 tbsp
    Garlic, 8 clove

Tips

This is a very spicy soup--great for cold days/nights. Serve with tossed salad and roasted potatoes. This soup gets even better after a couple of days.


Directions

Boil whole chicken breasts in 3 quarts water. Set aside to cool. SAVE THE WATER! Cut sausages into small pieces. Add all veggies, beans, Vindaloo sauce, and other ingredients. When chicken is cool enough to handle, shred it into the soup pot. If necessary, add water to make 5 quarts. Cook on low for 4 hrs.
Add salt to taste.

Serving Size: Makes 20 2-cup servings

Number of Servings: 20

Recipe submitted by SparkPeople user J2M13PF.