Chicken & Vegetable Soup

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 219.4
  • Total Fat: 2.1 g
  • Cholesterol: 41.1 mg
  • Sodium: 388.4 mg
  • Total Carbs: 26.2 g
  • Dietary Fiber: 9.3 g
  • Protein: 25.2 g

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


    10 oz Skinless chicken breast
    1 c. sliced carrots
    2 c. brussel sprout, halved
    1/2 medium onion, chopped
    2 c. broccoli, chopped
    1 c. red pepper, chopped
    1 can cannelini beans (white kidney beans), drained & rinse
    4 c. water
    1 bay leaf
    Celery salt, to taste
    Sage, to taste
    Black pepper, to taste


Place 2 cups of water, onion, and chicken breasts in a large saucepan. Simmer until the chicken is cooked thoroughly. Remove chicken and set aside. Add carrots and bring to a boil. Then add brussel srouts & return to boil. Add broccoli and red pepper in a similar manner. Add beans, remaining water, bay leaf, spice and chicken. Cover & simmer for twenty minutes. Make 4, 2-cup servings. Enjoy.

Number of Servings: 4

Recipe submitted by SparkPeople user BREES2.

TAGS:  Poultry | Soup | Poultry Soup |

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