Dinner

Pen's Chicken Vegetable Soup is for Dinner.

Pen's Chicken Vegetable Soup takes 20 minutes to prepare.

Pen's Chicken Vegetable Soup takes 60 minutes to cook.

Pen's Chicken Vegetable Soup makes 9 servings.

The ingredients for Pen's Chicken Vegetable Soup are:

2 boxes (900 ml each) of chicken broth
4 cups of water
8 chicken breast (M & M meats)
1/2 cup corn from the cob
2 cups broccoli
1/2 cup baby spinach, minced
1 small onion
3 stalks of celery
1/2 cup of shredded carrots
2 cups of mushrooms chopped
3 medium potatoes, cubed (preboiled, cooled)
1/2 tsp garlic minced
1/2 tsp black pepper
1/2 tsp oregano
1/2 tsp basil
1/4 cup of flour used as a thickener to the soup

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

Boil 8 chicken breasts (frozen from M&M meats) in large pots with 2 boxes of chicken broth and 4 cups of water.When chicken is cooked (10 - 15 mins) remove from pot, let cool while adding all vegetables and spices, except potatoes, to the pot. Chop up chicken into cubes add back to soup pot. Cook over medium heat for 20 -40 mins adding potatoes for last 10 minutes. When soup has reduced a bit and been checked for taste thicken soup with flour and water mixture. Cook for 2 -3 mins more and serve hot. This is a generous meal and will serve 9 at about 1.5 cups each.Enjoy with thin slices of toasted french garlic baguette.Number of Servings: 9Recipe submitted by SparkPeople user NEWUSER9.

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

• Servings Per Recipe: 9
• Amount Per Serving
• Calories: 192.2

• Total Fat: 2.3 g
• Cholesterol: 57.8 mg
• Sodium: 1,401.4 mg
• Total Carbs: 17.1 g
• Dietary Fiber: 3.1 g
• Protein: 4.5 g