Chicken Vegetable Soup v. Lentil
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 195.2
- Total Fat: 2.4 g
- Cholesterol: 52.0 mg
- Sodium: 2,145.8 mg
- Total Carbs: 23.5 g
- Dietary Fiber: 9.4 g
- Protein: 26.7 g
View full nutritional breakdown of Chicken Vegetable Soup v. Lentil calories by ingredient
Introduction
Go to lunch choice for me. Go to lunch choice for me.Number of Servings: 10
Ingredients
-
32 oz Tyson boneless, skinless chicken breast
1 head, medium (5-6" dia) Cauliflower, raw
20 beans (4" long) Green Beans (snap)
2 cup Del Monte Diced Tomatos (by A25255T)
14 oz fresh zuchini (by JKALLEN20)
2 cup, chopped Onions, raw
8 cloves Garlic
2 cup, chopped Carrots, raw
2 cup, diced Celery, raw
4 cup Spinach, fresh
1. cup *lentils, great value dried
8 serving Pacific Natural Foods Organic Free Range Chicken Broth, 1 cup
8 tsp Herbs de Provence (by BBQRUES130)
2 tbsp Salt
Directions
Saute the onions, carrots, celery, and garlic until onions are translucent. Add everything else but the lentils and simmer until veggies are cooked through and chicken is done. Add lentils for last 20 minutes of cooking.
Serving Size: 8 servings
Serving Size: 8 servings