Chicken Vegetable Soup

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 142.9
  • Total Fat: 4.6 g
  • Cholesterol: 17.1 mg
  • Sodium: 444.1 mg
  • Total Carbs: 16.4 g
  • Dietary Fiber: 3.9 g
  • Protein: 10.5 g

View full nutritional breakdown of Chicken Vegetable Soup calories by ingredient
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Number of Servings: 4


    Brown Rice, long grain, .33 cup
    Swanson Chicken Broth 99% Fat Free, 3 cup
    Onions, raw, 1/4 medium (2-1/2" dia) diced
    Celery, raw, .2 Tbs. diced
    *Canola Oil, 1 tbsp
    Sweet peppers (bell), .2 Tbs. chopped
    Turnips, 2 small, whole
    Mixed Vegetables, frozen, 1 cup
    1 Bay leaf
    Pepper, black, 1 tsp
    Garlic powder, 2 tsp
    1/2 chicken breast, bone and skin removed


Saute onions, celery, and bell pepper in the canola oil until onions are translucent and celery is tender. Add remaining ingredients, and bring to a boil. Reduce heat and simmer for 45 minutes. Remove turnipx and plunge into an icewater bath. Continue to simmer soup while peeling and dicing the turnips. Return diced turnips to soup, and continue to simmer for another 15 minutes. Makes 4 servings.

Number of Servings: 4

Recipe submitted by SparkPeople user MORDONNA.

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