Appetizers / Soups / Salads

Dandelion Chicken Soup is for Soup.

Dandelion Chicken Soup takes 60 minutes to prepare.

Dandelion Chicken Soup takes 40 minutes to cook.

Dandelion Chicken Soup makes 4 servings.

The ingredients for Dandelion Chicken Soup are:

1 tsp, crumbled Bay Leaf
1 tsp Cumin seed
1 tbsp Oregano, ground
1 tsp Pepper, black
2 tbsp Basil
1 tsp Salt
1 tbsp Sesame Oil
4 cup College Inn Chicken Broth - 99% Fat Free
16 oz Best Choice Boneless Skinless Chicken Breast (frozen)
100 gram Green Giant Super Sweet Yellow & White Corn
6 tsp Garlic, Minced (Spice World)
250 grams Red Potato
75 gram(s) Dandelion Greens 100 Grams
150 gram Seeds - Quinoa, Cooked (1/2 cup raw = 1 cup cooked)
100 grams Carrots, cooked
100 grams Onions, raw
100 grams Celery, cooked
38 grams Kale
38 gram(s) Olivia?s Organics, Baby Spinach

Here is how you make Dandelion Chicken Soup:

Saute the celery, carrot, onion, basil, oregano, cumin and garlic in the sesame oil until tender. Add chicken broth and potatoes, simmer until the potatoes are tender. Add all other ingredients and simmer for 30 min.Serving Size:?4

The nutritional information for Dandelion Chicken Soup is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 307.5

• Total Fat: 7.0 g
• Cholesterol: 55.0 mg
• Sodium: 1,935.6 mg
• Total Carbs: 32.6 g
• Dietary Fiber: 5.8 g
• Protein: 29.5 g

The dietary needs meet for Dandelion Chicken Soup is Vegetarian