Lunch

Chicken Vegetable (low carb) Soup is for Lunch.

Chicken Vegetable (low carb) Soup takes 30 minutes to prepare.

Chicken Vegetable (low carb) Soup takes 30 minutes to cook.

Chicken Vegetable (low carb) Soup makes 8 servings.

The ingredients for Chicken Vegetable (low carb) Soup are:

1 whole deli chicken, deboned
4 tsp. Tones chicken base
1 can of chicken broth
1 can cut green beans
1 can diced tomato
1 medium yellow squash
1 small red onion
2 cups red cabbage
fresh cilantro (to taste)
8 cups of water

Here is how you make Chicken Vegetable (low carb) Soup:

In a large pan put 8 cups of water and the deli chicken. Simmer for 10 minutes then turn the chicken over and simmer for 10 more minutes. This gets all of the good flavor from the chicken to make a broth. Remove chicken from pan, cool, and remove meat from the bones. Chop all the fresh vegetables. Add all other ingredients to the broth and cook until tender. Add the chicken. Cool and separate into portions. Refrigerate and/or freeze.Serving Size: 8 1-1/2 cup servingsNumber of Servings: 8Recipe submitted by SparkPeople user CATHYLC.

The nutritional information for Chicken Vegetable (low carb) Soup is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 165.0

• Total Fat: 8.4 g
• Cholesterol: 59.8 mg
• Sodium: 867.0 mg
• Total Carbs: 8.8 g
• Dietary Fiber: 1.7 g
• Protein: 14.4 g

Chicken Vegetable (low carb) Soup is Mexican cuisine.

The dietary needs meet for Chicken Vegetable (low carb) Soup is Low Carb