Chicken Vegetable soup
Nutritional Info
- Servings Per Recipe: 24
- Amount Per Serving
- Calories: 72.6
- Total Fat: 1.4 g
- Cholesterol: 30.5 mg
- Sodium: 126.1 mg
- Total Carbs: 2.7 g
- Dietary Fiber: 0.7 g
- Protein: 11.6 g
View full nutritional breakdown of Chicken Vegetable soup calories by ingredient
Introduction
Stove Top or Crock pot Stove Top or Crock potNumber of Servings: 24
Ingredients
-
4 tsp better than bullion Chicken, reduced sodium
5 breast, bone and skin removed Chicken Breast (cooked), no skin, roasted
2 cup, diced Celery, raw
4 clove Garlic
2 cup, chopped Carrots, raw
1.5 cup, chopped Onions, raw
6 quarts boiling water
3 potatoes, peeled and diced.
2 teasp dried Basil
1 teasp dried Thyme
Tips
Make this into a crock pot meal. Dice and add everything to crockpot and add water. cook for 4 hours
Directions
6 quarts boiling water, cook chicken in , remove and dice. Set aside.
Add all raw ingredients to boiling water, cook.
Add Chicken bullion, chicken, and baked potato. Bring to boil.
Add basil and thyme
Serving Size: 24 - 1 cup serving
Number of Servings: 24
Recipe submitted by SparkPeople user BAKINMAMA.
Add all raw ingredients to boiling water, cook.
Add Chicken bullion, chicken, and baked potato. Bring to boil.
Add basil and thyme
Serving Size: 24 - 1 cup serving
Number of Servings: 24
Recipe submitted by SparkPeople user BAKINMAMA.