Lunch

Chicken and Vegetable Soup is for Lunch.

Chicken and Vegetable Soup takes 60 minutes to prepare.

Chicken and Vegetable Soup takes 60 minutes to cook.

Chicken and Vegetable Soup makes 16 servings.

The ingredients for Chicken and Vegetable Soup are:

7 tsp Better than Boullion Chicken Base (by MANGYCOYOTE)
1 medium (2-1/2" dia) Onions, raw
1 stalk, large (11"-12" long) Celery, raw
.5 cup Sweet Corn, Fresh
207 gram(s) Brocoli
1 large (7-1/4" to 8-1/2" long) Carrots, raw
1 medium (2-1/4" to 3-1/4" dia.) Potato, raw
207 grams Zucchini
2 tbsp Extra Virgin Olive Oil
9 oz Chicken Thighs- Organic skinless boneless (by LEWASKO)
10 oz RoTel Mild Diced Tomatoes Green Tomatoes 0.5c/125g/4oz (by PROVERBS31JULIA)
24 cup (8 fl oz) Water, tap

Here is how you make Chicken and Vegetable Soup:

Heat water. Add boullion, chopped celery, onion and seasonings (garlic, sage, thyme, marjoram, oregano, basil, cayenne, etc to taste.) Bring to boil, add Rotel tomatoes. Add corn and carrots and potato. Reduce heat to medium and cook for about 20 min.Heat olive oil in separate pan. Season chicken and cut into 1" cubes, add to oil and sautee until brown. Add to soup. Add broccoli and zucchini last so it doesn't over cook. Bring to boil and cook til broccoli and zucchini are the texture you like.Serving Size: makes 16 1 cup servingsNumber of Servings: 16Recipe submitted by SparkPeople user LIZCARRET.

The nutritional information for Chicken and Vegetable Soup is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 81.3

• Total Fat: 3.6 g
• Cholesterol: 0.0 mg
• Sodium: 404.6 mg
• Total Carbs: 5.9 g
• Dietary Fiber: 1.1 g
• Protein: 6.0 g