Hearty chicken and vegetable soup

Easy to make, and very nutritious. It is also very healthy too!

1 1/3 Prep: 10 minutes Cook: 1 1/6 hours

492 calories per serving view nutrition facts

happyzhangbo

6 servings suggest servings

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Ingredients

2	tablespoons	olive oil
1	each	leek	halved, washed, thinly sliced
2	cloves	garlic	crushed
2	stick	celery	diced
2	small	zucchini	diced
1	each	swede	or turnip, peeled, diced
1 1/4	cups	soup mix, dried	rinsed
8	cups	chicken stock, fat-free
1000	grams	chicken legs	skinless, nice

Directions

Heat oil in a large saucepan over medium heat. Add leek and garlic.

Cook, stirring, for 2 minutes or until soft but not coloured. Add carrot, celery, zucchini and swede.

Cook for 2 minutes. Stir in soup mix, stock, chicken and 1 cup cold water. Increase heat to high.

Bring to the boil.

Reduce heat to low.

Simmer, partially covered, stirring occasionally, for 1 hour or until soup mix and vegetables are tender.

Remove chicken legs from soup.

Allow to cool slightly.

Remove meat from bones.

Roughly chop chicken meat and add to soup.

Season with salt and pepper.

Ladle soup into warmed bowls.

Serve.

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Nutrition Facts

Serving Size 543g

Amount per Serving

Calories 492 55% of calories from fat

	% Daily Value*
Total Fat 30.0g	46%
Saturated Fat 7.0g	37%
Trans Fat 0.0g
Cholesterol 145mg	48%
Sodium 1533mg	64%
Total Carbohydrate 18.0g	6%
Dietary Fiber 1.0g	2%
Sugars 1.0g
Protein 37.0g	75%

Vitamin A	112%		Vitamin C	24%
Calcium	6%		Iron	17%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

How is this calculated?

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