Chicken Veggie Soup 2-23-10

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 32.6
  • Total Fat: 0.2 g
  • Cholesterol: 7.1 mg
  • Sodium: 87.9 mg
  • Total Carbs: 3.5 g
  • Dietary Fiber: 0.9 g
  • Protein: 3.4 g

View full nutritional breakdown of Chicken Veggie Soup 2-23-10 calories by ingredient
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Number of Servings: 12


    Boil in a pressure cooker for about 25 minutes 2 chicken boneless skinless chicken breasts, 5 tsp chicken bouillion graules, 2 tbsp. dried onion, 1/4 tsp crushed red pepper, 1/4 tsp greek seasoning, 1/4 curry powder, 1/4 basil, and 10 cups of water.

    Prepare Italian vegetable steamers and Spring vegetable mix steamers as instructed on the bag in the microwave.

    Put top back on the pressure cooker and cook another 15 minutes. Eat like a fat cat forvery fewcalories.


Number of Servings: 12

Recipe submitted by SparkPeople user PAMELAPATTERSON.

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