chicken vegetable soup

More sharing options

Share on Twitter

Be the first to
rate this recipe!

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

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.

Minutes to Prepare: 30

Minutes to Cook: 60

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.