Chicken Vegetable soup

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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 pot
Number 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.