BBQ chicken soup (modified in 2009) - snow day...
 - snow day... Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 214.1
- Total Fat: 2.2 g
- Cholesterol: 35.8 mg
- Sodium: 1,030.3 mg
- Total Carbs: 33.5 g
- Dietary Fiber: 4.5 g
- Protein: 14.5 g
View full nutritional breakdown of BBQ chicken soup (modified in 2009) - snow day... calories by ingredient
Introduction
normally I would use fat free chicken stock but didn't have any on hand and had to use bouillon cubes which are MEGA high in sodium. Modify recipe as needed...Also I usually use boneless skinless chicken breast but didn't have any on hand so made do with drumsticks. normally I would use fat free chicken stock but didn't have any on hand and had to use bouillon cubes which are MEGA high in sodium. Modify recipe as needed...
Also I usually use boneless skinless chicken breast but didn't have any on hand so made do with drumsticks.
Number of Servings: 8
Ingredients
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6 - BBQ baked chicken drumsticks (shred meat)
8 cups - water
2 - chicken bouillon cubes
1 small can - tomato paste (6 oz.)
1/2 cup - BBQ sauce
1/2 cup - steak sauce
1 cup - canned or frozen corn
1 cup - canned or frozen peas
1 cup - canned or frozen carrots
1/2 cup - canned or frozen lima beans
1/4 TBSP - onion powder
1/4 TBSP - black pepper
1 clove - garlic, minced
1 1/2 servings - cooked whole wheat spiral pasta
1/4 cup - corn starch
Directions
Bake chicken with some BBQ sauce (to add flavor). Once chicken has cooled enough to touch shred it and set aside.
In a large stock pot add water, tomato paste, spices / seasoning vegetables and chicken. Bring to a boil and simmer for about 45 - 60 minutes.
While soup is simmering boil pasta.
About 10 minutes before serving mix together 1/4 cup corn starch with 2 cups of soup broth from stock pot. Then re-add starched soup broth to stock pot.
Add pasta just before serving to avoid it getting too mushy and soft.
Number of Servings: 8
Recipe submitted by SparkPeople user KIMZIE.
In a large stock pot add water, tomato paste, spices / seasoning vegetables and chicken. Bring to a boil and simmer for about 45 - 60 minutes.
While soup is simmering boil pasta.
About 10 minutes before serving mix together 1/4 cup corn starch with 2 cups of soup broth from stock pot. Then re-add starched soup broth to stock pot.
Add pasta just before serving to avoid it getting too mushy and soft.
Number of Servings: 8
Recipe submitted by SparkPeople user KIMZIE.
Member Ratings For This Recipe
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