Chicken Vegetable Soup
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 329.7
- Total Fat: 8.6 g
- Cholesterol: 69.3 mg
- Sodium: 1,926.3 mg
- Total Carbs: 31.9 g
- Dietary Fiber: 5.8 g
- Protein: 31.9 g
View full nutritional breakdown of Chicken Vegetable Soup calories by ingredient
Submitted by: RIDESHORSES
Introduction
A hearty soup packed with vegetables. A hearty soup packed with vegetables.Number of Servings: 6
Ingredients
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6 cups Chicken Broth, defatted if homemade
1 lb boneless, skinless Chicken Thighs, about 7, cubed
1 15 oz can Stewed Tomatoes, no salt
1 cup Cabbage, chopped
1/2 cup baby Lima beans, frozen
1/2 cup shelled Peas, fresh or frozen
1/2 cup Corn kernels, fresh or frozen
1 cup Carrots, chopped
1 cup Celery, diced
1 medium Potato, diced
1 Tbsp dehydrated Onion flakes
1 tsp Garlic, minced
1/2 cup uncooked Spaghetti, broken into 2-inch pieces
1 Bay Leaf, whole
1/2 tsp Salt
1/4 cup Parsley, chopped
1 Tbsp Canola Oil
Directions
Heat 1 Tbsp canola oil in skillet, add chicken cubes and lightly brown on all sides. Drain chicken and discard oil.
In large Dutch oven or stock pot, add cooked chicken and all other ingredients, except spaghetti noodles.
Simmer 50 minutes, or until vegetables are tender and soup smells wonderful. Add noodles and simmer another 10 minutes. Remove bay leaf and serve.
Makes 6 servings (approx. 1 1/2 cups per serving)
Number of Servings: 6
Recipe submitted by SparkPeople user PTREINER.
In large Dutch oven or stock pot, add cooked chicken and all other ingredients, except spaghetti noodles.
Simmer 50 minutes, or until vegetables are tender and soup smells wonderful. Add noodles and simmer another 10 minutes. Remove bay leaf and serve.
Makes 6 servings (approx. 1 1/2 cups per serving)
Number of Servings: 6
Recipe submitted by SparkPeople user PTREINER.
