Doris's Cream of Chicken Vegetable Soup

Doris's Cream of Chicken Vegetable Soup
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Nutritional Info
  • Servings Per Recipe: 14
  • Amount Per Serving
  • Calories: 215.8
  • Total Fat: 7.9 g
  • Cholesterol: 76.1 mg
  • Sodium: 1,939.3 mg
  • Total Carbs: 20.1 g
  • Dietary Fiber: 6.0 g
  • Protein: 15.2 g

View full nutritional breakdown of Doris's Cream of Chicken Vegetable Soup calories by ingredient


Introduction

After having lunch with a friend I asked her to share her recipe for the yummy soup she served. She wrote the ingredients on a piece of paper but explained she doesn't use a recipe, just adds "the right amount" of each ingredient. I put this recipe together using her list and my knowledge of cooking. After having lunch with a friend I asked her to share her recipe for the yummy soup she served. She wrote the ingredients on a piece of paper but explained she doesn't use a recipe, just adds "the right amount" of each ingredient. I put this recipe together using her list and my knowledge of cooking.
Number of Servings: 14

Ingredients

    2 cans Kirkland canned chicken breast
    10 tsp Knorr Chicken Boullion
    10 cup water
    4 tsp Basil
    1 tsp Garlic powder
    1 tsp Celery Seed
    2 tsp Salt
    1 tsp Pepper
    16 oz. Broccoli, frozen
    16 oz. Mixed Vegetables, frozen
    1/2 large Onion, chopped
    1 can corn (15 oz)
    1 can green beans (15 oz)
    1 can diced potatoes (15 oz)
    1 can sliced carrots (14.5 oz)
    2 cans (4 oz) sliced mushrooms
    2 jars Classico Alfredo sauce

Directions

Add chicken boullion and spices to 10 cups boiling water in Dutch Oven
Microwave frozen vegetables until soft (approx. 10 minutes) and add to soup
Add canned potatoes, green beans and corn
Add shredded chicken breast
Stir and bring to a boil, add Alfredo sauce, reduce heat and simmer 20-30 minutes to heat and blend flavors.

Serving Size: 10 servings