Simple Chicken Veggie Soup
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 73.1
- Total Fat: 1.6 g
- Cholesterol: 27.0 mg
- Sodium: 384.3 mg
- Total Carbs: 7.0 g
- Dietary Fiber: 2.2 g
- Protein: 8.2 g
View full nutritional breakdown of Simple Chicken Veggie Soup calories by ingredient
Introduction
A nice, light chicken veggie soup good for cool evenings. A good way to use up left over cooked chicken! A nice, light chicken veggie soup good for cool evenings. A good way to use up left over cooked chicken!Number of Servings: 6
Ingredients
-
2 chicken thighs
1 chicken drumstick
2 cups cabbage
2/3 cup each, carrot and celery
1 cup each, onion and zucchini
4 cups reduced fat/reduced sodium chicken broth
1 tsp Italian seasoning
salt and pepper to taste
Directions
Makes about 6 1-cup servings or so.
Pick the chicken meat from the bone, and set aside. Feel free to use more or less chicken, and any other pieces.
Chop the veggies to desired size/shape.
In a medium stock pot, add veggies and broth. Stir in seasoning. Bring mixture to a boil, then simmer for ten minutes.
Add chicken meat, and return to a simmer for ten minutes, until veggies are tender and chicken is hot.
Serve with a side salad and a crusty bread -- enjoy!
Number of Servings: 6
Recipe submitted by SparkPeople user KUMIEAPPLES.
Pick the chicken meat from the bone, and set aside. Feel free to use more or less chicken, and any other pieces.
Chop the veggies to desired size/shape.
In a medium stock pot, add veggies and broth. Stir in seasoning. Bring mixture to a boil, then simmer for ten minutes.
Add chicken meat, and return to a simmer for ten minutes, until veggies are tender and chicken is hot.
Serve with a side salad and a crusty bread -- enjoy!
Number of Servings: 6
Recipe submitted by SparkPeople user KUMIEAPPLES.