Lunch

Instant Chicken Vegetable Soup is for Lunch.

Instant Chicken Vegetable Soup takes several minutes to prepare.

Instant Chicken Vegetable Soup takes several minutes to cook.

Instant Chicken Vegetable Soup makes 10 servings.

The ingredients for Instant Chicken Vegetable Soup are:

*Herb-Ox Granulated Chicken Boullion, Very Low Sodium, 6 tsp (remove)
*Soy Protein Concentrate, 1.5 oz (remove)
*Bob's Red Mill TVP by dry gram wt, 36 gram(s) (remove)
Harmony House Dehydrated Mixed Vegetables, 40 gram(s) (remove)
Harmony House Dehydrated Celery, 4 serving (remove)
Wheat germ, crude, 9 grams (remove)
Sage, ground, 1 tbsp (remove)
Thyme, ground, 2 tbsp (remove)
*Pepper, white, 1 tsp (remove)
Pepper, black, .5 tsp (remove)
Soy Flour, 36 grams (remove)
Pepper, red or cayenne, .5 tsp (remove)
Pepper, red or cayenne, 5 grams (remove)
*Fleischmann's Yeast (instant dry yeast), 1 tsp (remove)

Here is how you make Instant Chicken Vegetable Soup:

Blend dry ingredients well.To make soup, add 2 tablespoons of mix to 6 oz of water. Allow to rest for 10 minutes or more to rehydrate. Microwave 1 1/2 minutes. Serving Size: makes 6 to 10 lunch servingsNumber of Servings: 10Recipe submitted by SparkPeople user TENORETROMBE.

The nutritional information for Instant Chicken Vegetable Soup is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 66.7

• Total Fat: 0.4 g
• Cholesterol: 0.0 mg
• Sodium: 59.8 mg
• Total Carbs: 9.7 g
• Dietary Fiber: 2.5 g
• Protein: 7.1 g