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Hearty Chicken & Vegetable Soup

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Submitted by happyzhangbo

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

YIELD

6 servings

PREP

30 min

COOK

60 min

READY

90 min

Ingredients

2 3E+1
TABLESPOONS ML OLIVE OIL
1 1
EACH LEEKS
halved, washed, thinly sliced *
2 2
CLOVES GARLIC CLOVES
crushed *
2 226
STICK G CELERY
diced *
2 2
SMALL SMALL ZUCCHINI
diced
1 1
EACH SWEDE
or turnip, peeled, diced *
1 ¼ 296
CUPS ML SOUP MIX, DRIED
rinsed *
8 1.9
CUPS L CHICKEN BROTH
1000 1E+3
GRAMS GRAMS CHICKEN LEGS
skinless

Directions

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

Cook, stirring, for 2 minutes or until soft but not colored. 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 530g (18.7 oz)
Amount per Serving
Calories 475 54% from fat
 % Daily Value *
Total Fat 28g 44%
Saturated Fat 7g 37%
Trans Fat 0g
Cholesterol 148mg 49%
Sodium 594mg 25%
Total Carbohydrate 5g 5%
Dietary Fiber 1g 2%
Sugars g
Protein 78g
Vitamin A 6% Vitamin C 21%
Calcium 4% Iron 14%
* based on a 2,000 calorie diet How is this calculated?
 
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