Shredded chicken and vegetable Soup

Shredded chicken and vegetable Soup
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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 211.0
  • Total Fat: 4.6 g
  • Cholesterol: 48.4 mg
  • Sodium: 346.3 mg
  • Total Carbs: 19.0 g
  • Dietary Fiber: 3.4 g
  • Protein: 18.8 g

View full nutritional breakdown of Shredded chicken and vegetable Soup calories by ingredient


Introduction

A warming and hearty soup, best served with freshly baked bread A warming and hearty soup, best served with freshly baked bread
Number of Servings: 8

Ingredients

    575.0 grams Chicken Breast (cooked), no skin, roasted
    4.0 leek Leeks
    6.0 large (7-1/4" to 8-1/2" long) Carrots, raw
    3.0 serving Bisto Stock Melts
    20.0 serving(s) cream fraiche
    1.0 tbsp Butter, salted
    500.0 gram swede
    1.5 cup kernels Yellow Sweet Corn, Frozen
    1000.0 mL Water, tap

Directions

Grate 2 of the carrots and set aside for later. Place all ingredients except the grated carrot, sweet corn and low fat creme fraiche in a pot and boil until the vegetables are cooked. Remove the chicken and shred. Blitz (liquidise) the soup to a smooth consistency (or to your liking). Add the creme fraiche, shredded chicken, sweet corn, and grated carrot. Season to taste and serve

Serving Size: 2 cups

Number of Servings: 8.0

Recipe submitted by SparkPeople user RBANKS0.