Homemade Chicken Vegetable Soup

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 155.0
  • Total Fat: 2.7 g
  • Cholesterol: 59.5 mg
  • Sodium: 1,025.8 mg
  • Total Carbs: 12.6 g
  • Dietary Fiber: 2.9 g
  • Protein: 20.6 g

View full nutritional breakdown of Homemade Chicken Vegetable Soup calories by ingredient
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This is a delicious simple recipe low in calories and fat, but high in vegetables and fiber This is a delicious simple recipe low in calories and fat, but high in vegetables and fiber
Number of Servings: 8


    6 quarts of water
    1 whole roasting chicken (about 3 lbs)
    1 tbsp of salt
    1 tbsp black pepper
    1 packet sazon seasoning
    1 large onion (chopped)
    5 medium size carrots (chopped about 5 pieces each)
    2 chayote squash (cut in quarters)
    3 large stalks of celery (chopped medium pieces)
    1 medium size yuca root (peeled and cut in large pieces)
    a handful of fresh cilantro roughly chopped (about 3 tbsp when done)
    1/2 package fresh bok choy (I used the baby and rinsed and added it in whole)


cut chicken into pieces (breasts in half), add to water, bring to boil, reduce flame to medium (almost a simmer) and let cook approximately 30 minutes. Add all other ingredients except the baby bok choy and let simmer for about another 20 minutes until vegetables are still a little firm but not soft and mushy. Add the bok choy and cook for another 10 mintues. Squeeze lime into soup (optional).

Number of Servings: 8

Recipe submitted by SparkPeople user TANGYTANGERINE.

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