Chicken Vegetable Soup
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 126.0
- Total Fat: 1.4 g
- Cholesterol: 19.2 mg
- Sodium: 948.2 mg
- Total Carbs: 20.2 g
- Dietary Fiber: 4.2 g
- Protein: 9.4 g
View full nutritional breakdown of Chicken Vegetable Soup calories by ingredient
Introduction
Healthy, delicious and satisfying soup. Healthy, delicious and satisfying soup.Number of Servings: 12
Ingredients
-
Chicken, 2 Cups Chopped, cooked
Chicken Broth, 2 Quarts
Carrots. 4 large, sliced
Celery, 1 cup diced
Onions, 1 cup diced
Potatoes, 4 medium, diced
Zucchini, 1 medium, diced
Green Beans, 10 oz. frozen
Cabbage, 2 cups, chopped
Salt and pepper to taste
Directions
Makes 12 1-cup servings.
I usually cook a chicken that I have skinned, the day before by boiling it in a quart of water with salt, pepper, a small onion, and a celery stalk. I then cool the chicken and broth and de-bone the chicken. Skim the fat off the top of the cooled broth. Use 2 cups of the chicken for the soup and save the rest of the chicken for another meal.
Bring the broth to a low boil. Add all of the chopped vegetables except for the frozen green beans. Bring to a boil and lower heat to a simmer. Cook for about 20 minutes. Then add the frozen green beans and the chicken. Cook for another 10 minutes, or until all of the vegetables are tender.
(I sometimes add a small can of sliced mushrooms during the last 10 minutes of cooking time. They are not figured in the calculations.)
Enjoy!!!!
Number of Servings: 12
Recipe submitted by SparkPeople user LILBITBEV.
I usually cook a chicken that I have skinned, the day before by boiling it in a quart of water with salt, pepper, a small onion, and a celery stalk. I then cool the chicken and broth and de-bone the chicken. Skim the fat off the top of the cooled broth. Use 2 cups of the chicken for the soup and save the rest of the chicken for another meal.
Bring the broth to a low boil. Add all of the chopped vegetables except for the frozen green beans. Bring to a boil and lower heat to a simmer. Cook for about 20 minutes. Then add the frozen green beans and the chicken. Cook for another 10 minutes, or until all of the vegetables are tender.
(I sometimes add a small can of sliced mushrooms during the last 10 minutes of cooking time. They are not figured in the calculations.)
Enjoy!!!!
Number of Servings: 12
Recipe submitted by SparkPeople user LILBITBEV.