Zucchini Veggie Chicken Soup

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 189.8
  • Total Fat: 3.4 g
  • Cholesterol: 35.0 mg
  • Sodium: 751.0 mg
  • Total Carbs: 25.2 g
  • Dietary Fiber: 3.2 g
  • Protein: 16.2 g

View full nutritional breakdown of Zucchini Veggie Chicken Soup calories by ingredient
Submitted by:


Love using up my veggies this way. What ever I have that's what I use. Love using up my veggies this way. What ever I have that's what I use.
Number of Servings: 6


    6 serving Chicken, Perdue Chicken breasts
    1 cup, chopped Onions, raw
    1 cup, diced Celery, raw
    1 serving 1 Med. Green Bell Pepper
    3 cup, sliced Zucchini
    0.5 cup Brown Rice - 365 Organic Short Grain Brown Rice (by REALRADIANT1)
    1 tbsp Mustard seed, yellow


Use cooked brown rice to speed up process, or whatever grain is available.


Brown chicken, add onion, celery, mustard seeds, saute till onion is transparent then add bell pepper, zucchini and any other veggies you like. Add cooked rice and enough water or stock to cover, bring to boil and add whatever spices and herbs of you choose.reduce heat and simmer for 10 min or so.

Serving Size: about 6 one cup servings

Number of Servings: 6

Recipe submitted by SparkPeople user AALLEY2.

TAGS:  Poultry |

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