Chicken Vegetable Soup

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 280.6
  • Total Fat: 2.2 g
  • Cholesterol: 11.0 mg
  • Sodium: 117.4 mg
  • Total Carbs: 52.1 g
  • Dietary Fiber: 10.2 g
  • Protein: 15.0 g

View full nutritional breakdown of Chicken Vegetable Soup calories by ingredient
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A hearty soup for cold winter days. A hearty soup for cold winter days.
Number of Servings: 6


    1 tsp oil
    1/2 cup onion, chopped
    1 stalk celery, chopped
    3 carrots, peeled and chopped
    3 potatoes, peeled and chopped
    2 cups cauliflower, chopped
    2 cups bok choy, shredded
    1 cup spinach, shredded
    1/2 cup small orange lentils (dry)
    1/2 cup pearl barley (dry)
    1/2 cup split yellow peas(dry)
    1/2 cup brown rice (dry)
    2 chicken flavoured stock cubes
    2 tsps light miso
    1/2 tsp summer savory
    black pepper to taste


Heat oil in a large pot or pressure cooker to medium high heat. Add onion, celery, and carrots. Cook for a while till onions start to wilt. Add potatoes, cauliflower and bok choy. Cook, stirring occasionally until vegetables begin to glisten and soften. Add spinach, lentils, barley, peas and rice. Add 7 cups of water and bouillon cubes.

Bring to boil and cook for 40 minutes until all the dry grains and legumes are cooked. If using pressure cooker, bring to pressure and cook 10 minutes. Quick cool.

Mix miso with a half cup of hot soup and add to soup. Add savory and pepper to taste.

Number of Servings: 6

Recipe submitted by SparkPeople user RODENTMAMA.

TAGS:  Poultry | Soup | Poultry Soup |

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