Chicken Vegetable Soup

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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 78.2
  • Total Fat: 1.8 g
  • Cholesterol: 9.0 mg
  • Sodium: 173.3 mg
  • Total Carbs: 11.1 g
  • Dietary Fiber: 2.0 g
  • Protein: 4.8 g

View full nutritional breakdown of Chicken Vegetable Soup calories by ingredient


Introduction

Big Batch to Freeze in individual servings for quick and easy lunches or suppers. just slip into the micro wave Big Batch to Freeze in individual servings for quick and easy lunches or suppers. just slip into the micro wave
Number of Servings: 24

Ingredients

    2.5 Tbsp. Olive OIl
    12 oz. Chicken Breast
    12 medium stalks of Celery, diced
    6 Cloves Fresh Garlic
    1 cup of chopped Green onion
    1 Medium Yam, diced (approx. 2 cups)
    1 small white potato, diced
    1 yellow belle pepper, diced
    1 orange belle pepper, diced
    1 red belle pepper, diced
    1 medium Zuchinni, diced with skin left on
    1 tbsp. dried parsley
    2 teasp. Sage
    2 teasp. Rosemary
    2 teasp Thyme
    2 tbsp Fresh Basil Leaves chopped
    3.5 cups Chicken Broth
    13 cups water
    1/4 cup raw barley
    1/4 cup Vegetable Orzo

Directions

24 servings 1 cup each

Clean and cut up all vegetables and cut chicken into small cubes. Measure out spices and set aside. Brown chicken, garlic, and onions in preheated olive oil. Add Celery, Yam, and Potato. Add water and Chsiken broth and cook for 20 minutes. Add Yellow, Orange, and Red Belle Peppers. Add Zuchinni, spices, barley and vegetable Orzo. Simmer for 1 hour. Divide up into freezer packages of 1 cup each. or save some out to eat right away.

Number of Servings: 24

Recipe submitted by SparkPeople user PPCONFUSED.