Bored with Salad Chicken Vegetable Soup

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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 128.4
  • Total Fat: 3.7 g
  • Cholesterol: 13.0 mg
  • Sodium: 338.2 mg
  • Total Carbs: 15.6 g
  • Dietary Fiber: 3.9 g
  • Protein: 9.1 g

View full nutritional breakdown of Bored with Salad Chicken Vegetable Soup calories by ingredient


Introduction

Experiment with veggies and chicken for healthy soup. Overall it seems healthy (high sodium b/c of chicken base) and definitely tastes yummy. I put the kale and spinach in about 20 minutes before serving so it's not mushy. Which means the portions I freeze (b/c I'm not feeding 24 people) won't have spinach/kale in them until they get heated up. Experiment with veggies and chicken for healthy soup. Overall it seems healthy (high sodium b/c of chicken base) and definitely tastes yummy. I put the kale and spinach in about 20 minutes before serving so it's not mushy. Which means the portions I freeze (b/c I'm not feeding 24 people) won't have spinach/kale in them until they get heated up.
Number of Servings: 24

Ingredients

    2 breast, bone and skin removed Chicken Breast, no skin, fried
    4 tbsp Extra Virgin Olive Oil
    2 cup Green Beans (snap)
    2 cup Peas, edible-podded, raw (Snowpeas, Sugar snap peas)
    0.5 cup Boiled Potato (1/2 cup) No Skin no salt
    2 cup slices Carrots, cooked
    4 serving Baby Bella Mushrooms (3 oz)
    3.5 cup Chickpeas (garbanzo beans)
    2 serving red (purple) onion (4 rings) (by AMUNET_RA)
    1 cup kernels Yellow Sweet Corn, Frozen
    1 cup Peas, frozen
    1 serving Banana Pepper - 1 Large 5" Long (by PURPLEPIECAT)
    6 tbsp Better Than Bouillon Chicken Base (by THECHIRP)
    2 cup, chopped Kale
    2 cup Spinach, cooked
    16 cup (8 fl oz) Water, tap

Tips

No additional tips at this time. We will see what the roommate thinks.


Directions

Saute all veggies in olive oil. Once lightly sauteed, add water and chicken base and bring to boil. Brown chicken breasts on both sides an chop before adding to soup. Simmer on low boil for one hour. Add kale/spinach about 20 minutes before serving.

Serving Size: Should make 24 1 cup servings.

Number of Servings: 24

Recipe submitted by SparkPeople user PATRICKSMOMMA.