Appetizers / Soups / Salads

2018 Chicken and Vegetable Soup is for Soup.

2018 Chicken and Vegetable Soup takes 30 minutes to prepare.

2018 Chicken and Vegetable Soup takes 45 minutes to cook.

2018 Chicken and Vegetable Soup makes 24 servings.

The ingredients for 2018 Chicken and Vegetable Soup are:

3- 32 oz containers Stock, chicken: Kitchen Basics, Unsalted Chicken Cooking Stock
4 cup, sliced Zucchini
4 breast, bone and skin removed Chicken Breast (cooked), no skin, roasted
1 cup Bell Pepper, Yellow Raw - SHHUGHES
1 serving Bell pepper, orange (1 large - 3-3/4)
2 can Tomatoes, red, ripe, canned, whole, no salt added
3 tsp Salt
1 tsp Pepper, black
2 tsp Thyme, ground
4 medium Carrots, raw
4 stalk, medium (7-1/2" - 8" long Celery, raw
2 small Onions, raw
2 tbsp Extra Virgin Olive Oil
4 clove Garlic
1 head, medium (5-6" dia) Cauliflower, raw
5 oz package Spinach, fresh

Here is how you make 2018 Chicken and Vegetable Soup:

Over medium high heat, saute onions, bell peppers, sliced carrots and sliced celery for 5 minutes. Stir in garlic and cook for another minute or two. Add stock, tomatoes drained, salt, pepper to taste, thyme, cauliflower, and zucchini. Bring to a boil. Add chicken breasts whole, reduce heat to simmer and cover. Simmer for 30 minutes. Remove breasts from pot and shred. Return to pot. Simmer for 5 minutes. Stir in spinach and heat until wilted. Serving Size: Makes 24 1-cup servingsNumber of Servings: 24Recipe submitted by SparkPeople user KSHCINCY64.

The nutritional information for 2018 Chicken and Vegetable Soup is:

• Servings Per Recipe: 24
• Amount Per Serving
• Calories: 97.3

• Total Fat: 2.4 g
• Cholesterol: 24.4 mg
• Sodium: 414.5 mg
• Total Carbs: 6.8 g
• Dietary Fiber: 2.0 g
• Protein: 12.8 g