Chicken vegetable soup with quinoa
Nutritional Info
- Servings Per Recipe: 11
- Amount Per Serving
- Calories: 158.9
- Total Fat: 2.1 g
- Cholesterol: 18.5 mg
- Sodium: 472.3 mg
- Total Carbs: 24.3 g
- Dietary Fiber: 4.4 g
- Protein: 12.5 g
View full nutritional breakdown of Chicken vegetable soup with quinoa calories by ingredient
Introduction
The quinoa adds a nutty flavor to this simple soup made from packaged, fresh and frozen ingredients.***UPDATE*** When I was packaging up my leftovers, I realized that this only makes 11 servings, not 13. I have changed the info so it is more accurate now. The quinoa adds a nutty flavor to this simple soup made from packaged, fresh and frozen ingredients.
***UPDATE*** When I was packaging up my leftovers, I realized that this only makes 11 servings, not 13. I have changed the info so it is more accurate now.
Number of Servings: 11
Ingredients
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1 can Kirkland (Costco) chicken breast meat (do not drain)
7 cups water
1 Tbsp McCormick chicken base
1/2 cup dry quinoa
10 oz frozen broccoli
8 oz frozen cauliflower
1/2 cup frozen chopped onion
1/2 cup frozen spinach
12 oz fresh corn, sliced off the cob
14 oz fresh shredded cabbage
12 oz diced potatoes
1 Tbsp chopped garlic
dash of red pepper flakes
dash of black pepper
seasonings as desired...
Directions
Combine water and chicken base in large 6 quart pot, bring to a boil, stirring to dissolve the chicken base. Add the rest of the ingredients, boil on low until quinoa and potatoes are done.
Makes approximately 11 servings, 1.5 cups each.
Number of Servings: 11
Recipe submitted by SparkPeople user FRANKIEFROG.
Makes approximately 11 servings, 1.5 cups each.
Number of Servings: 11
Recipe submitted by SparkPeople user FRANKIEFROG.
Member Ratings For This Recipe
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