Pappy's Chicken Vegetable Soup

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 352.3
  • Total Fat: 5.4 g
  • Cholesterol: 27.8 mg
  • Sodium: 885.0 mg
  • Total Carbs: 62.2 g
  • Dietary Fiber: 10.6 g
  • Protein: 18.9 g

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



Number of Servings: 8

Ingredients

    4 bone in chicken breasts
    8 cups water
    6 ribs celery, chopped
    6 carrots, sliced
    2 cups cabbage, chopped
    4 medium potatoes cubed
    2 medium onions, chopped
    3 cloves garlic, chopped
    3 14.5oz cans diced tomatoes
    1 6 oz can tomato paste
    1 8 oz can tomato sauce
    1/2 cup ketchup
    1 14.5 oz can green beans, drained
    1 14.5 oz can corn, drained
    1/2 cup elbow macaroni, uncooked
    salt and pepper to taste
    2 cups okra sliced


Directions

Boil chicken breasts 8 cups water. Reduce heat and slow boil until chicken is tender and fully cooked. Remove chicken from pot and allow to cool. Reserve chicken stock in pot. Remove chicken from bones and chop (remove skin and discard). To stock add all ingredients except corn and green beans and chicken and macaroni. Boil until veggies are tender. Add deboned chicken, corn and green beans. Return to boil, add elbow macaroni. Cook 5 to 8 minutes until pasta is tender. Salt and Pepper to taste. Freeze leftover soup to enjoy later.

Number of Servings: 8

Recipe submitted by SparkPeople user TRIPLEM110.