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Harvest Chicken Soup

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Submitted by judif241

Ingredients

3 3
MEDIUM MEDIUM ONIONS
4 946
CUPS ML WATER
3 3
EACH EACH CELERY STALKS
halved
1 5
TEASPOON ML SALT
0.6
TEASPOON ML BLACK PEPPER
14 ½ 419.1
OUNCES ML/G TOMATOES
with liquid, diced
3 3
MEDIUM MEDIUM CARROTS
thinly sliced
4 2E+1
TEASPOONS ML CHICKEN BROTH
instant
1 1
SMALL SMALL ZUCCHINI
halved, thinly sliced
1 237
CUP ML GREEN PEAS
frozen
1 1
EACH EACH AVOCADOS
peeled, sliced

Directions

Chop one onion; set aside.

Quarter the other two; place in a Dutch oven with chicken, water, celery, salt and pepper.

Cover and simmer for 2 hours or until chicken is tender.

Remove chicken; set aside. Discard celery and onion.

To broth, add the tomatoes, carrots, bouillon and chopped onion.

Cover and simmer for 30 minutes or until the carrots are tender.

Debone and cube chicken; add to soup with zucchini and peas.

Cover and simmer for 10 minutes or until zucchini is tender.

Spoon into bowls.

Garnish with avocado.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 577g (20.4 oz)
Amount per Serving
Calories 171 42% from fat
 % Daily Value *
Total Fat 8g 12%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 764mg 32%
Total Carbohydrate 8g 8%
Dietary Fiber 9g 36%
Sugars g
Protein 9g
Vitamin A 181% Vitamin C 53%
Calcium 8% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 
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