Chicken Vegetable Soup

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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 279.7
  • Total Fat: 9.1 g
  • Cholesterol: 95.9 mg
  • Sodium: 3,006.5 mg
  • Total Carbs: 15.9 g
  • Dietary Fiber: 3.6 g
  • Protein: 33.3 g

View full nutritional breakdown of Chicken Vegetable Soup calories by ingredient


Introduction

This soup is hearty and scrumptious. Low in fat, carbs, and calories, and terribly satisfying. A 2 cup serving as around 280 calories, 9G fat, 16g carbs, and almost 4g fiber. A pot will hang around in your fridge for a few days for quick healthy meals on-the-fly! This soup is hearty and scrumptious. Low in fat, carbs, and calories, and terribly satisfying. A 2 cup serving as around 280 calories, 9G fat, 16g carbs, and almost 4g fiber. A pot will hang around in your fridge for a few days for quick healthy meals on-the-fly!
Number of Servings: 16

Ingredients

    5 quarts chicken stock
    2 rotisserie chickens, no skin, no bones, chopped/shredded
    1lb "country style" sausage (sage sausage), cooked, drained, crumbled
    4 leeks, bottom sections, cleaned, and sliced
    1 medium head cabbage, sliced thin
    2 cans diced tomatoes
    1 medium-large turnip, peeled and cubed
    3 carrots
    3 ribs celery
    Italian parsley
    1T Thyme (3t)
    3T minced garlic (9t)
    1T black pepper (3t) (or to taste)
    2-3T kosher salt (or to taste)
    3 Bay leaves

Directions

See "chicken stock recipe", or used pre-packaged stock. The soup won't be near as good with pre-packaged stock, and be sure to buy stock, NOT broth. Low salt if available, so you can salt it to your liking.

Add celery, leeks, and carrots to a large cookie sheet sprayed w/Pam or equivalent. Spray veggies w/cooking spray lightly. Add 1T salt, 2t pepper, 2t thyme and roast in the oven at 425 for 30 min, turning the veggies 1/2 way through. Pick/pull chickens, chop, and add to stock while your veg is roasting. Cook sausage, drain, crumble, and add to stock. Add diced tomatoes, bay leaves, garlic, cabbage, and Italian parsley to stock. When veggies are done, add to pot. Bring to JUST UNDER a boil, taste, and adjust spices to your liking. I like mine a little "Thyme-e" if you know what I mean. Not overbearing, but noticeable. Simmer on low for 4-6 hours. Makes 16 2-cup servings

Number of Servings: 16

Recipe submitted by SparkPeople user NLOGRASSO.