Vegetable Soup with chicken

Vegetable Soup with chicken
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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 97.8
  • Total Fat: 2.0 g
  • Cholesterol: 24.4 mg
  • Sodium: 586.0 mg
  • Total Carbs: 10.7 g
  • Dietary Fiber: 3.3 g
  • Protein: 11.2 g

View full nutritional breakdown of Vegetable Soup with chicken calories by ingredient


Introduction

The original recipe has been altered for my tastes. You can add or delete any vegetables you desire. The original recipe has been altered for my tastes. You can add or delete any vegetables you desire.
Number of Servings: 12

Ingredients


    3 cloves garlic
    2 chicken breast, bone and skin removed
    6 cup (8 fl oz) Water, tap
    6 tsp Chicken base (I use Tone's)
    2 cup, chopped Carrots, raw
    1 stalk, large (11"-12" long) Celery, raw
    1 cup, sliced Zucchini
    1/2 head cabbage, medium (about 5-3/4" diameter) , fresh
    2 cup Broccoli raw
    28 oz. can Petite Cut Diced Tomatoes
    1 tsp Basil
    1 tsp Thyme, ground

Directions

Press garlic into large pot and add chicken. Over medium heat, cook until chicken is no longer pink tossing frequently. Add water and chicken base. Add celery, carrots, zucchini, broccoli, tomatoes and seasoning. Heat to boiling then let simmer 5 minutes or until vegetables are crunchy but not mushy.

Serving Size: 12