Brunch

Chicken soup/stew with vegetables is for Lunch.

Chicken soup/stew with vegetables takes 20 minutes to prepare.

Chicken soup/stew with vegetables takes 50 minutes to cook.

Chicken soup/stew with vegetables makes 6 servings.

The ingredients for Chicken soup/stew with vegetables are:

6 Chicken Legs and Tighs, no skin with bone.
3 cups sliced celery
3 cups sliced carrots
3 potatoes cut in 1/2 with skin
2 tbs diced cilantro
1 tbs mashed cumin seeds
1/2 of garlic head
2 cloves of mashed garlic
1/2 of a medium onion
1/2 cup tomatoes, strips
1 1/2 cans of mixed vegetables, low sodium
12 cups tap water (more if needed)
1 1/2 tsp salt (or to taste), or Mrs. Dash

stockpot

Here is how you make Chicken soup/stew with vegetables:

Use a stockpot enough to cover all the ingredients.Pour the water on stockpot, add the 1/2 garlic head & onion and bring to a boil. Add the chicken legs and tighs, skin removed and let it simmer for about 25 minutes. Add the potatoes and carrots and let them soften for about 10 minutes then add the remaining vegetables, except tomato and can of mixed vegetables. Season to taste and add the mashed cumin and garlic and let it simmer for another 7 minutes. Add the canned mixed vegetables and tomato strips and let it simmer for about 5 minutes more. Ready to eat.Makes 6-2 cup servings (1 chicken leg & tigh per person)Number of Servings: 6Recipe submitted by SparkPeople user MIMATEXAS.

The nutritional information for Chicken soup/stew with vegetables is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 409.8

• Total Fat: 8.5 g
• Cholesterol: 161.3 mg
• Sodium: 989.7 mg
• Total Carbs: 37.2 g
• Dietary Fiber: 8.0 g
• Protein: 45.6 g

Chicken soup/stew with vegetables is Mexican cuisine.

The dietary needs meet for Chicken soup/stew with vegetables is Lactose Free