Baked chicken Veggie soup MsCindylouKazoo

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 524.6
  • Total Fat: 8.9 g
  • Cholesterol: 92.0 mg
  • Sodium: 4,283.8 mg
  • Total Carbs: 70.0 g
  • Dietary Fiber: 15.7 g
  • Protein: 46.1 g

View full nutritional breakdown of Baked chicken Veggie soup MsCindylouKazoo calories by ingredient
Submitted by:


Very Satisfying Chicken veggie soup! Very Satisfying Chicken veggie soup!
Number of Servings: 1


    1 serving Baked Chicken Breast, skinless (1 breast)
    4 serving Cabbage (1 cup, shredded) I used bagged from grocery store.
    .5 cup, chopped Onions, raw
    1 cup Tomatoes, red, ripe, canned, wedges in tomato juice
    4 tsp Better than Bouillon Chicken Base (by MANGYCOYOTE)
    0.75 cup Peas and carrots, frozen
    0.25 cup kernels Yellow Sweet Corn, Frozen
    1 serving Rotel Diced Tomato & Green Chiles 1/2 cup serving (by MIKESTJOHN)
    5 cup (8 fl oz) Water, tap
    2 stalk, large (11"-12" long) Celery, raw


one skinless chicken breast, sprinkle first with McCormick Montreal steak shake and Lawreys seasoning salt to taste, bake in 350 oven about one hour turn after 30 minutes.
While chicken is baking,
place water, onion, chopped celery and shredded cabbage in pot.
Add better than Bouillon Chicken base
Bring to boil, reduce heat to simmer.
Once chicken is done, cut into chunks and
add It and the Rotel and stewed tomatoes to pot.
Continue to simmer until cabbage is tender about 60 minutes
add other ingredients to pot and simmer 15 to 20 minutes
(leave pot uncovered while cooking if you like thick soup)

Serving Size: makes 5 one cup servings

Number of Servings: 1

Recipe submitted by SparkPeople user CINDYLOUKAZOO.

Rate This Recipe