Chicken soup for the soul
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 22.0
- Total Fat: 1.1 g
- Cholesterol: 0.0 mg
- Sodium: 1,483.5 mg
- Total Carbs: 1.4 g
- Dietary Fiber: 0.0 g
- Protein: 1.3 g
View full nutritional breakdown of Chicken soup for the soul calories by ingredient
Introduction
This is my favorite soup I like to make on a cold day to enjoy with my loved ones. I hope you all enjoy it and share with your family. This is my favorite soup I like to make on a cold day to enjoy with my loved ones. I hope you all enjoy it and share with your family.Number of Servings: 1
Ingredients
-
*6 peices of chicken breast- ( I'd prefer boneless/skinless for easier shredding)
*2 yellow squash
*2 green sqaush
*5 whole big potatoes ( russet, red or golden your choice, but I use resset)
*1 whole yellow onion ( cut in half and use only half)
*1 bag of mini carrots (use only 1/2 of a bag)
*4 long stalks of celery
*1 box of minute brown rice (I use instant becuase it cooks faster and has a great texture with the soup)
*5 cubes of chicken bouillon (Knorrs)
* A big pot about 1/2 full of water
*salt to taste
*Garlic power or Garlic salt ( easy on the salt if ues)
* Black ground pepper
Directions
Makes a serving size of 6.
Cut all veggies to size of your choice. I usually cut the potatoes big so that the don't dimenish while cooking. And cut the squash in 1/2 for the bigger peices.
FIRST bring water to a boil then add the whole chicken. Once the chicken in cooked take out and let set to cool off for about 15 minutes. While cooling the chicken add the chopped and cut veggies to the soup. While that cooks to be soft and tender shredd your chicken, not to small just thick enough to where you can grab with a fork. Once the chicken is shredded I add it to the soup. Let cook for about 10 minutes and then add the 5 cubes of Chicken bouillon and then stir. Then I add about 1/3 of the box of brown rice to soup and let cook for about 15 minutes. Then add 2 tbs of garlic powder and 2 tsb of salt. taste and serve hot! I like to serve my soup with a side of whole wheat bread and a small spread of margerine butter. Mmmmmmm-mmmmm it really hits the spot on a cold day. :O)
Enjoy everyone!
Number of Servings: 1
Recipe submitted by SparkPeople user PRETTYHOWARD.
Cut all veggies to size of your choice. I usually cut the potatoes big so that the don't dimenish while cooking. And cut the squash in 1/2 for the bigger peices.
FIRST bring water to a boil then add the whole chicken. Once the chicken in cooked take out and let set to cool off for about 15 minutes. While cooling the chicken add the chopped and cut veggies to the soup. While that cooks to be soft and tender shredd your chicken, not to small just thick enough to where you can grab with a fork. Once the chicken is shredded I add it to the soup. Let cook for about 10 minutes and then add the 5 cubes of Chicken bouillon and then stir. Then I add about 1/3 of the box of brown rice to soup and let cook for about 15 minutes. Then add 2 tbs of garlic powder and 2 tsb of salt. taste and serve hot! I like to serve my soup with a side of whole wheat bread and a small spread of margerine butter. Mmmmmmm-mmmmm it really hits the spot on a cold day. :O)
Enjoy everyone!
Number of Servings: 1
Recipe submitted by SparkPeople user PRETTYHOWARD.