Appetizers / Soups / Salads

Lisa's Chicken and Green Veggie Soup takes 15 minutes to prepare.

Lisa's Chicken and Green Veggie Soup takes 420 minutes to cook.

Lisa's Chicken and Green Veggie Soup makes 12 servings.

The ingredients for Lisa's Chicken and Green Veggie Soup are:

8 cups chicken broth (made from leftover whole roasted chicken)
1 vidalia onion
1 envelope low sodium chicken stock
2 cups brussels sprouts
1 10oz pckg spinach
1/2 cup corn
2 stalks of celery

Here is how you make Lisa's Chicken and Green Veggie Soup:

I roast the chicken with about 2 cups of water and keep this to use when making the stock. I refrigerate at least over night and scrape off the fat to ensure a low fat soup.Simmer chicken carcass in crock pot with 8-10 cups of water/broth, stock and onion for at least 6 hours.Remove carcass, strain to ensure no bones remain, pick off lean meat and put back in broth. Add sprouts, spinach, corn and celery. Simmer until tender.I never add salt or seasonings while cooking because everyone adds it when they eat it any way.I like the spinach because it helps me get my greens in and I love soup on a cool fall day.Optional and not included in nutritional breakdown:I boil mini bow tie or macaroni noodles separately and add in as served so they don't get all mushyServing Size: makes about 12 one cup servingsNumber of Servings: 12Recipe submitted by SparkPeople user LISANANTAIS1970.

The nutritional information for Lisa's Chicken and Green Veggie Soup is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 108.9

• Total Fat: 2.5 g
• Cholesterol: 16.2 mg
• Sodium: 282.2 mg
• Total Carbs: 11.9 g
• Dietary Fiber: 1.9 g
• Protein: 10.3 g