Soup

Chicken, Potato and Vegetable Soup is for Soup.

Chicken, Potato and Vegetable Soup takes 20 minutes to prepare.

Chicken, Potato and Vegetable Soup takes 50 minutes to cook.

Chicken, Potato and Vegetable Soup makes 10 servings.

The ingredients for Chicken, Potato and Vegetable Soup are:

* Cauliflower, cooked, 2 cup (1" pieces) (remove)
* Broccoli, cooked, 2 cup, chopped (remove)
* Red Potato, 100 grams (remove)
* Celery, raw, 2 stalk, medium (7-1/2" - 8" long) (remove)
* Onions, raw, 1 cup, chopped (remove)
* Peppers, sweet, red, raw, sliced, 1 cup (remove)
* Chicken Broth, 2 can (10.75 oz) (remove)
* Chicken Breast, no skin, 20 ounces (remove)
* Water, tap, 2 cup (8 fl oz) (remove)
* Milk, 1%, 1 cup (remove)
* Pepper, black, .25 tsp (remove)
* Cheddar Cheese, 1 cup, shredded (remove)

Here is how you make Chicken, Potato and Vegetable Soup:

If the cauliflower and broccoli aren't cooked, put in a large heavy saucepan on medium heat. Cook and stir 2 to 5 minutes our until crisp tender.Add broth, water and black pepper; stir. Bring to a boil. Reduce heat to medium-low; simmer 15 minutes or until vegetables are tender, stirring occasionally. Gradually add milk, stirring constantly with a wire whisk until well blended. Reduce heat to low. Add cheese, cook 5 mins. or until cheese is completely melted and mixture is well blended, stirring occasionally.Pour soup, in batches into a blender or food processor; cover. Blend until pureed. Return to saucepan. Cook on low heat until heated through, stirring occasionally.Number of Servings: 10Recipe submitted by SparkPeople user CYNTHIA609.

The nutritional information for Chicken, Potato and Vegetable Soup is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 155.1

• Total Fat: 5.1 g
• Cholesterol: 47.2 mg
• Sodium: 376.8 mg
• Total Carbs: 8.9 g
• Dietary Fiber: 2.6 g
• Protein: 18.7 g