Appetizers / Soups / Salads

Veggie Soup w leftover Roasted Chicken is for Dinner.

Veggie Soup w leftover Roasted Chicken takes 20 minutes to prepare.

Veggie Soup w leftover Roasted Chicken takes 40 minutes to cook.

Veggie Soup w leftover Roasted Chicken makes 10 servings.

The ingredients for Veggie Soup w leftover Roasted Chicken are:

Onions, raw, 1 cup, chopped (remove)
Kale, 3 cup, chopped (remove)
Cabbage, fresh, 1 head, large (about 7" dia) (remove)
Olive Oil, 1 tbsp (remove)
Chicken Broth, 10 cup (8 fl oz) (remove)
Chicken Breast, no skin, 1 unit (yield from 1 lb ready-to-cook (remove)
Green Beans (snap), 2 cup (remove)
Beans, red kidney, 2 cup (remove)
Celery, raw, 1 cup, diced (remove)
Carrots, raw, 1 cup, chopped (remove)
*365 Organic Diced Tomatoes, 2 cup (remove)
Salt, 1 tbsp (remove)

Here is how you make Veggie Soup w leftover Roasted Chicken:

Sautee onions, add cabbage and kale, add other ingredients and herbs to taste: Oregano, basil, parsleyServing Size: 10 1.5 cup servingsNumber of Servings: 10Recipe submitted by SparkPeople user MTRAUTWE.

The nutritional information for Veggie Soup w leftover Roasted Chicken is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 145.5

• Total Fat: 2.7 g
• Cholesterol: 9.1 mg
• Sodium: 1,977.4 mg
• Total Carbs: 24.2 g
• Dietary Fiber: 8.9 g
• Protein: 9.1 g

The dietary needs meet for Veggie Soup w leftover Roasted Chicken is Gluten Free