Lunch

My Chicken and Veg Soup is for Lunch.

My Chicken and Veg Soup takes 60 minutes to prepare.

My Chicken and Veg Soup takes 60 minutes to cook.

My Chicken and Veg Soup makes 20 servings.

The ingredients for My Chicken and Veg Soup are:

1 lb. sweet pototoes
1 large onion
1 large malanga
2 large carrots
3 oz. white mushrooms
2 small baby bok choy
1 large leek
1 cauliflower head
3 pieces skinless chicken thighs

*Tumeric paste
Salt to taste
Sriracha to taste

Here is how you make My Chicken and Veg Soup:

Chop sweet potatoes, onion, malanga, carrots, mushrooms, baby bock choy, cauliflower, leek and chicken thighs place in a big stock pot. Add about 24 cups of water. Let it cook until chicken is cooked. Get chicken pieces out, shred the meat, put back in the pot and with a hand blender mash everything. Turn heat off and let it cool. At serving time to add tumeric paste*, sriracha and salt to taste. Serves about 20 cups.*Tumeric paste: Get fresh tumeric and peel the pieces. Place it in a food processor, 1 teaspoon of black pepper and water. The proportions of tumeric to water is 1 tumeric to 2 water (ie., 1 cup fresh tumeric and 2 cups of water). Boil this in a pot, stirring constantly until paste is formed. Place in a glass jar, let it cool and keep in fridge for about 10 days.Serving Size: About 20 cupsNumber of Servings: 20Recipe submitted by SparkPeople user COMELONA3.

The nutritional information for My Chicken and Veg Soup is:

• Servings Per Recipe: 20
• Amount Per Serving
• Calories: 244.3

• Total Fat: 1.5 g
• Cholesterol: 12.7 mg
• Sodium: 155.5 mg
• Total Carbs: 47.0 g
• Dietary Fiber: 8.8 g
• Protein: 9.8 g

The dietary needs meet for My Chicken and Veg Soup is Low Fat