Christy's Chicken & Vegetable Soup

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Nutritional Info
  • Servings Per Recipe: 23
  • Amount Per Serving
  • Calories: 125.8
  • Total Fat: 1.0 g
  • Cholesterol: 14.9 mg
  • Sodium: 554.2 mg
  • Total Carbs: 21.7 g
  • Dietary Fiber: 3.7 g
  • Protein: 9.0 g

View full nutritional breakdown of Christy's Chicken & Vegetable Soup calories by ingredient


Introduction

This recipe is great to prepare in a large batch and keep for quick meals. The only sodium in this recipe comes from the chicken base and is plenty, so don't add more salt. Each serving is two cups, which is a plenty for a meal. We like to add a few Mini Saltine Crackers, which also adds a tiny bit of salt flavor. This recipe is great to prepare in a large batch and keep for quick meals. The only sodium in this recipe comes from the chicken base and is plenty, so don't add more salt. Each serving is two cups, which is a plenty for a meal. We like to add a few Mini Saltine Crackers, which also adds a tiny bit of salt flavor.
Number of Servings: 23

Ingredients

    8 c Water
    1 Onion
    1 Celery Stalk
    2 T Chicken Base
    12 Chicken Tenders
    12 c Water
    2 T Chicken Base
    1 t Garlic Powder
    1 t Pepper
    2 c Onion, diced
    3 c Celery, diced
    4 c Carrots, diced
    5 c Corn, frozen yellow
    3 c Peas, frozen
    5 c Potatoes, frozen Ore Ida
    Steam 'n Mash Original, not
    prepared

Directions

In a large pot, whisk together 8 cups water and 2T Chicken Base. Add 1 onion (quartered) and 1 celery stalk. Bring to a simmer. Add 12 Chicken Tenders and cook for approximately 10 minutes or until chicken is done. While the chicken is cooking, bring 12 cups of water and 2T Chicken Base to a simmer in a large soup pot. Add Garlic Powder and Pepper. Meanwhile, dice 2 cups of onion, 3 cups of celery, and 4 cups of carrots. Once the soup pot is simmering, add the onion, celery, carrots, corn, peas, and potatoes. Once the chicken is done, remove the chicken from the pot and discard the onion and celery, reserving the liquid. Add the liquid to the soup pot with other liquid and vegetables. Dice the chicken and add to the soup pot. Cook until desired tenderness of vegetables. This recipe makes 23-2 cup servings.

Number of Servings: 23

Recipe submitted by SparkPeople user CHRISTYDKS.