Dandelion Chicken Soup

Dandelion Chicken Soup
Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 307.5
  • Total Fat: 7.0 g
  • Cholesterol: 55.0 mg
  • Sodium: 1,935.6 mg
  • Total Carbs: 32.6 g
  • Dietary Fiber: 5.8 g
  • Protein: 29.5 g

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

Introduction

Dandelion Chicken Celery Carrot Onion Spinach Kale Red potato Corn Quinoa Dandelion Chicken Celery Carrot Onion Spinach Kale Red potato Corn Quinoa
Number of Servings: 4

Ingredients

    1 tsp, crumbled Bay Leaf
    1 tsp Cumin seed
    1 tbsp Oregano, ground
    1 tsp Pepper, black
    2 tbsp Basil
    1 tsp Salt
    1 tbsp Sesame Oil
    4 cup College Inn Chicken Broth - 99% Fat Free
    16 oz Best Choice Boneless Skinless Chicken Breast (frozen)
    100 gram Green Giant Super Sweet Yellow & White Corn
    6 tsp Garlic, Minced (Spice World)
    250 grams Red Potato
    75 gram(s) Dandelion Greens 100 Grams
    150 gram Seeds - Quinoa, Cooked (1/2 cup raw = 1 cup cooked)
    100 grams Carrots, cooked
    100 grams Onions, raw
    100 grams Celery, cooked
    38 grams Kale
    38 gram(s) Olivia’s Organics, Baby Spinach

Tips

Using a rice cooker, I steamed the chicken while I cooked the potatoes.


Directions

Saute the celery, carrot, onion, basil, oregano, cumin and garlic in the sesame oil until tender. Add chicken broth and potatoes, simmer until the potatoes are tender. Add all other ingredients and simmer for 30 min.

Serving Size: 4

Rate This Recipe