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Loaded Vegetable Chicken Soup

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Submitted by AJ

Loaded Vegetable Chicken Soup recipe

YIELD

16 servings

PREP

15 min

COOK

45 min

READY

1 hrs

Ingredients

4 946
CUPS ML CHICKEN BROTH
28 809.2
OUNCES ML/G TOMATOES, CANNED, CRUSHED
undrained
16 462.4
OUNCES ML/G TOMATOES, CANNED
diced, undrained
10 289
OUNCES ML/G TOMATOES, CANNED
diced with green chiles, undrained
1 1
SMALL SMALL ONIONS
chopped
3 3
SMALL SMALL CARROTS
sliced
3 3
EACH EACH CELERY STALKS
sliced
1 1
EACH EACH GARLIC CLOVES
minced
4 946
CUPS ML CHICKEN
cooked
1 1
SMALL SMALL ZUCCHINI
diced
2 1E+1
TEASPOONS ML SUGAR
½ 2.5
TEASPOON ML SALT
½ 2.5
TEASPOON ML BLACK PEPPER
4 4
2 3E+1
TABLESPOONS ML ALL-PURPOSE FLOUR
¼ 59
CUP ML WATER

Directions

Bring first 8 ingredients to a boil in a Dutch oven; cover, reduce heat, and simmer 30 minutes.

Stir in chicken and next 5 ingredients.

Stir together flour and ¼ cup water until smooth.

Stir in chicken mixture, and bring to a boil.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 219g (7.7 oz)
Amount per Serving
Calories 438 24% from fat
 % Daily Value *
Total Fat 12g 18%
Saturated Fat 3g 15%
Trans Fat 0g
Cholesterol 101mg 34%
Sodium 1320mg 55%
Total Carbohydrate 15g 15%
Dietary Fiber 8g 32%
Sugars g
Protein 86g
Vitamin A 163% Vitamin C 78%
Calcium 19% Iron 38%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 
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