Chicken Vegetable Soup

Name: Chicken Vegetable Soup
Prep time: 15 min
Cook time: 210 min
Total time: 225 min
Yield: 13 servings
Ingredients: 2 tbsps black pepper; 50 sprigs dill weed; 5 cubes chicken stock; 1 head bok choy; 10 oz brussels sprouts; 4 lbs chicken breast; 7 stalks large celery; 6 tsps garlic; 2 medium onions; 25 sprigs parsley; 1/4 cup slices parsnips; 10 oz mushrooms; 1 lb carrots; 1 package spinach; 16 cups water; 28 oz crushed tomatoes; 1 lb turnips

A low fat, low salt and high fiber soup.

Prep time: 15 min
Cook time: 210 min
Servings: 13
Type: Soup

Ingredients

2 tbsps black pepperNutrition
50 sprigs dill weedNutrition
5 cubes chicken stockNutrition
1 head bok choyNutrition
10 oz brussels sproutsNutrition
4 lbs chicken breastNutrition
7 stalks large celeryNutrition
6 tsps garlicNutrition
2 medium onionsNutrition
25 sprigs parsleyNutrition
1/4 cup slices parsnipsNutrition
10 oz mushroomsNutrition
1 lb carrotsNutrition
1 package spinachNutrition
16 cups waterNutrition
28 oz crushed tomatoesNutrition
1 lb turnipsNutrition

Directions

1Cook chicken until done in pan - discard any fat and chicken juice - cut up in bite size pieces - place in large soup pot.
2Cut up all vegetables in bite size pieces and add to soup pot.
3Add stock and water.
4Cook on high until boiled.
5Simmer for another 2-3 hours or until vegetables are done.
6Serve.

Nutrition per serving

Nutrition Facts

Per 1 serving (820 g)

Calories247

Total Fat2.6 g

Saturated Fat0.6 g

Trans Fat0.0 g

Cholesterol81 mg

Sodium548 mg

Total Carbohydrate19.7 g

Dietary Fiber6.2 g

Sugars6.1 g

Protein37.8 g

Potassium: 1,314 mg

Per 100 g

Calories: 30
Protein: 4.6 g
Carbs: 2.4 g
Fat: 0.3 g

247kcal

Protein 60%
Carbs 31%
Fat 9%

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Recipe and nutrition data powered by FatSecret. Values are per serving and may vary with preparation.