Appetizers / Soups / Salads

Ruth's Chicken Vegetable Soup takes 45 minutes to prepare.

Ruth's Chicken Vegetable Soup takes 30 minutes to cook.

Ruth's Chicken Vegetable Soup makes 12 servings.

The ingredients for Ruth's Chicken Vegetable Soup are:

4 Chicken Drumstick, skin removed
4 Chicken Thigh, skin removed
8 cups water
Olive Oil, 1 tbsp
Onions, raw, 1 cup, chopped
Garlic, 5 cloves
Celery, raw, 1 cup, diced
8 small Red Potatoes quartered
Broccoli, fresh, 2 stalks, peeled and chopped
Zucchini, 1 cup, sliced
Cabbage, fresh, .5 head, medium (about 5-3/4" dia)
Squash, winter, raw, 2 cup, cubes
Sweet Corn, Fresh, 1 ear, medium (6-3/4" to 7-1/2" long)
Barley, pearled, raw, .0125 cup
Chicken Broth, 1 can (10.75 oz)
Cilantro, raw, 1 tbsp
Pepper, black, 1 tsp
Salt, 1.5 tsp
Celery seed, 1 tsp
Hot Pepper Oil, 1 tsp
Pepper, red or cayenne, 1 tsp
Zucchini, 1 cup, sliced
8 small Red Potatoes quartered

Here is how you make Ruth's Chicken Vegetable Soup:

In a large soup pot add chicken and water. Bring to a boil and reduce heat to a simmer. Cook until meat is easy to remove from bone. Strain chicken, pull off meat and set aside. Discard any fat or conective tissue and skim any fat from broth. In a frying pan, over medium heat, add olive oil, onions and garlic. When onions become translucent add celery, and stir frequently. Transfer onions, garlic and celery to soup pot. Add potatoes and broccoli chopped stalks and cook for 12 minutes. Add remaining ingredients and cook until potatoes are done. Add Chicken back to pot and simmer for one minute or until chicken is hot.If you like it a little spicier add more of the Hot pepper oil.Makes 12 one cup servings and only 123.5 calores per cup. Number of Servings: 12Recipe submitted by SparkPeople user KOI239.

The nutritional information for Ruth's Chicken Vegetable Soup is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 123.5

• Total Fat: 3.2 g
• Cholesterol: 35.5 mg
• Sodium: 463.1 mg
• Total Carbs: 13.6 g
• Dietary Fiber: 3.3 g
• Protein: 11.5 g