chicken vegetable soup

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 162.6
  • Total Fat: 2.0 g
  • Cholesterol: 30.8 mg
  • Sodium: 1,060.6 mg
  • Total Carbs: 21.7 g
  • Dietary Fiber: 5.6 g
  • Protein: 16.4 g

View full nutritional breakdown of chicken vegetable soup calories by ingredient
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Introduction

I like to make a big pot of soup on the weekend and leave it in the fridge all week to heat for supper in the microwave. I like to make a big pot of soup on the weekend and leave it in the fridge all week to heat for supper in the microwave.
Number of Servings: 6

Ingredients

    4 boneless skinless chicken breasts, thawed and chopped into bite size pieces
    large can of tomatoes
    2 cartons of chicken broth
    2 cups of chopped celery
    can of chickpeas, drained
    3 chopped parsnips
    2 cup of sliced baby carrots
    i yellow bell pepper, chopped
    can of sliced mushrooms, drained
    can of chick peas, rinsed and drained
    Italian seasoning (basil, oregano, cayenne) to taste

Directions

Combine the ingredients, bring to a boil, simmer for an hour; chill. Makes 6 1.5 cup servings, very filling.

Number of Servings: 6

Recipe submitted by SparkPeople user WATERMELLEN.

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