CHICKEN SOUP
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 203.2
- Total Fat: 3.4 g
- Cholesterol: 57.0 mg
- Sodium: 2,197.3 mg
- Total Carbs: 26.0 g
- Dietary Fiber: 5.2 g
- Protein: 19.3 g
View full nutritional breakdown of CHICKEN SOUP calories by ingredient
Introduction
LOW CALORIES AND RICH IN PROTEIN.THIS IS A HEALTHY RECIPE, FOR CHICKEN SOUP, WHEN KIDS ARE SICK, THIS IS A GREAT MEAL, OR ON THOSE COLD DAYS!! YUMM...REALLY FAST AND EASY AS WELL. LOW CALORIES AND RICH IN PROTEIN.
THIS IS A HEALTHY RECIPE, FOR CHICKEN SOUP, WHEN KIDS ARE SICK, THIS IS A GREAT MEAL, OR ON THOSE COLD DAYS!! YUMM...REALLY FAST AND EASY AS WELL.
Number of Servings: 4
Ingredients
-
8 Chicken Drumstick(2 PER PERSON SKIN REMOVED)
Carrots, raw, 2 cup, strips or slices
Potato, raw, 1 cup diced
Sweet Corn, Fresh, 2 ear, medium (6-3/4" to 7-1/2" long)
fresh cilantro, 2 oz
Water, tap, 8 cup (8 fl oz)
Tomato Sauce, 1 cup
Salt (1tbs or to your taste)
Directions
BRING TO BOIL IN A COOKING POT TO MEDIUM HIGH TEMPERATURE WATER, SALT AND CHICKEN.
CHOP CARROTS AND POTATOES AND ADD TO THE COOKING POT.
ADD TO THE COOKING POT CILANTRO,TOMATO SAUCE AND THE CORN.
LET IT COOK FOR ABOUT 45 MINUTES OR UNTIL CORN AND CHICKEN ARE TENDER.
Number of Servings: 4
Recipe submitted by SparkPeople user RAFFAGGA.
CHOP CARROTS AND POTATOES AND ADD TO THE COOKING POT.
ADD TO THE COOKING POT CILANTRO,TOMATO SAUCE AND THE CORN.
LET IT COOK FOR ABOUT 45 MINUTES OR UNTIL CORN AND CHICKEN ARE TENDER.
Number of Servings: 4
Recipe submitted by SparkPeople user RAFFAGGA.