Appetizers / Soups / Salads

Chicken Veg Soup takes several minutes to prepare.

Chicken Veg Soup takes several minutes to cook.

Chicken Veg Soup makes 4 servings.

The ingredients for Chicken Veg Soup are:

Water, tap, 8 cup (8 fl oz) (remove)
Chicken Leg, 2 leg, bone and skin removed (remove)
Baby Carrots, raw, 1 large (remove)
Onions, raw, 1 cup, chopped (remove)
Celery, raw, 1 cup, diced (remove)
Bay Leaf, 1 tbsp, crumbled (remove)
Cabbage, fresh, 1 cup, chopped (remove)
Broccoli, fresh, .5 cup, chopped (remove)
Spinach Pasta, cooked, 4 oz (remove)
Spinach, fresh, 2 cup (remove)
Soy Sauce, 2 tbsp (remove)
Mushrooms, fresh, 1 cup, pieces or slices (remove)

Here is how you make Chicken Veg Soup:

Boil the chicken legs. carrots, onions and celery in water with bay leaf, s&p until cookied and a tasty broth has developed. About 1.5 hours. I actually leave the bones & skin on for this part. Then, I put this in the fridge overnight. The fat will come to the top once it's cold. If it takes less than overnight then yay for you! Scoop out all the fat with a spoon and remove chicken. Remove meat from chicken and add back to the pot discarding skin & bones. That's my mom's recipe. From there I added the other ingredients and just boiled until everything was just cooked. Add some ginger for a little asian zing if you feel like.Number of Servings: 4Recipe submitted by SparkPeople user CIOUID.

The nutritional information for Chicken Veg Soup is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 158.1

• Total Fat: 3.1 g
• Cholesterol: 61.4 mg
• Sodium: 566.3 mg
• Total Carbs: 15.8 g
• Dietary Fiber: 2.9 g
• Protein: 17.4 g