Chicken soup/stew with vegetables
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 409.8
- Total Fat: 8.5 g
- Cholesterol: 161.3 mg
- Sodium: 989.7 mg
- Total Carbs: 37.2 g
- Dietary Fiber: 8.0 g
- Protein: 45.6 g
View full nutritional breakdown of Chicken soup/stew with vegetables calories by ingredient
Introduction
This is a hearty recipe. You get all the protein and vegetables needed. You may want to substitute the salt for Mrs. Dash to avoid too much sodium. This is a hearty recipe. You get all the protein and vegetables needed. You may want to substitute the salt for Mrs. Dash to avoid too much sodium.Number of Servings: 6
Ingredients
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6 Chicken Legs and Tighs, no skin with bone.
3 cups sliced celery
3 cups sliced carrots
3 potatoes cut in 1/2 with skin
2 tbs diced cilantro
1 tbs mashed cumin seeds
1/2 of garlic head
2 cloves of mashed garlic
1/2 of a medium onion
1/2 cup tomatoes, strips
1 1/2 cans of mixed vegetables, low sodium
12 cups tap water (more if needed)
1 1/2 tsp salt (or to taste), or Mrs. Dash
stockpot
Directions
Use a stockpot enough to cover all the ingredients.
Pour the water on stockpot, add the 1/2 garlic head & onion and bring to a boil. Add the chicken legs and tighs, skin removed and let it simmer for about 25 minutes. Add the potatoes and carrots and let them soften for about 10 minutes then add the remaining vegetables, except tomato and can of mixed vegetables. Season to taste and add the mashed cumin and garlic and let it simmer for another 7 minutes. Add the canned mixed vegetables and tomato strips and let it simmer for about 5 minutes more. Ready to eat.
Makes 6-2 cup servings (1 chicken leg & tigh per person)
Number of Servings: 6
Recipe submitted by SparkPeople user MIMATEXAS.
Pour the water on stockpot, add the 1/2 garlic head & onion and bring to a boil. Add the chicken legs and tighs, skin removed and let it simmer for about 25 minutes. Add the potatoes and carrots and let them soften for about 10 minutes then add the remaining vegetables, except tomato and can of mixed vegetables. Season to taste and add the mashed cumin and garlic and let it simmer for another 7 minutes. Add the canned mixed vegetables and tomato strips and let it simmer for about 5 minutes more. Ready to eat.
Makes 6-2 cup servings (1 chicken leg & tigh per person)
Number of Servings: 6
Recipe submitted by SparkPeople user MIMATEXAS.
Member Ratings For This Recipe
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