Chicken & Vegetable Soup

More sharing options

Share on Twitter

4 of 5 (1)

Nutritional Info

Servings Per Recipe: 13
Amount Per Serving
Calories: 165.8

Total Fat: 4.4 g
Cholesterol: 30.4 mg
Sodium: 1,603.4 mg
Total Carbs: 16.3 g
Dietary Fiber: 4.8 g
Protein: 16.0 g

View full nutritional breakdown of Chicken & Vegetable Soup calories by ingredient

Introduction

Big 2 cup servings at only 165 calories! Make it fast and easy by using frozen vegetables and cooked chicken. You can control the heat by the amount of cayenne pepper and jalapeno by adjusting it to your own tastes. This makes a BIG pot of soup, so you may want to consider cutting the recipe in half. Big 2 cup servings at only 165 calories! Make it fast and easy by using frozen vegetables and cooked chicken. You can control the heat by the amount of cayenne pepper and jalapeno by adjusting it to your own tastes. This makes a BIG pot of soup, so you may want to consider cutting the recipe in half.

Number of Servings: 13

Ingredients

2 tablespoons Olive oil

4 Parsnips cut into 1/2 inch pieces (approx. 1 lb)

4 Ribs celery, sliced

1 small turnip, diced into bite size chunks (about 3/4 to 1 pound)

2 cups onions, diced

1 Jalapeno, seeded

1 Tablespoon garlic, chopped

2 Teaspoons of salt

1/2 Teaspoons cayenne pepper

9 (14.5 ounce) cans of fat free chicken broth

1.5 pounds of boneless, skinless chicken breast

16 ounces frozen carrots slices

1 box (10 ounces) broccoli florets

1 box (10 ounces) collard greens

1/4 cup fresh lemon juice

1 Tablespoon dried dill weed.

Directions

Using a large pot, heat the oil over medium heat.
Add the parsnips, celery, turnip, onions, jalapeno, garlic, salt and cayenne pepper.
Cook until the vegetables are crisp-tender.
Add the broth, chicken, carrots, broccoli, collard greens, lemon juice and dill weed.
Bring to a boil, reduce heat and let it simmer until root vegetables are done.

This makes approximately 13 - 2 cup servings.

Number of Servings: 13

Recipe submitted by SparkPeople user PAULAINNH.