Savory Chicken Veggie Soup

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 255.0
  • Total Fat: 3.4 g
  • Cholesterol: 23.4 mg
  • Sodium: 1,302.9 mg
  • Total Carbs: 40.2 g
  • Dietary Fiber: 9.6 g
  • Protein: 17.5 g

View full nutritional breakdown of Savory Chicken Veggie Soup calories by ingredient
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Healthy, little fat, tasty! Healthy, little fat, tasty!
Number of Servings: 10


    2 boneless, skinless chicken breasts, cut in 1" cubes, about 12 oz.
    Olive Oil 1 T
    Poultry Seasoning 1-2T
    salt to taste
    pepper to taste
    Onions, 2 small, diced
    Carrots, 3 medium, unpeeled, sliced
    Potatoes, 3 small, unpeeled, diced
    Celery, 3 medium sized ribs, sliced
    Cabbage, 1.5c coarsely chopped
    Chicken Broth, 1 large can
    Beef Broth, 1 small can
    Canned, Diced Tomatoes, 1 can
    Sweet Corn, Frozen, 1/2 cup
    Garbanzo beans, 1 can, DO NOT DRAIN
    Dark Red Kidney Beans, 1 can, DO NOT DRAIN


Dice chicken. Put olive oil in a large, preheated pan and brown chicken in oil until no longer pink. Add spices, and continue stirring. I usually dice the veggies one at a time while the chicken is cooking, and throw each in as I get it cut up. Add all of the rest of the vegetables except for the cabbage. Add beans, tomatoes and broth. Bring soup to a boil, and turn down to simmer. Cook until just done, then add the cabbage and continue cooking until cabbage is tender. This is more like "stoup" (stew/soup) than a true soup. It's very filling.

Number of Servings: 10

Recipe submitted by SparkPeople user TISHLUVS2QUILT.

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