Soup

Chicken and Vegetable Stoup is for Soup.

Chicken and Vegetable Stoup takes 15 minutes to prepare.

Chicken and Vegetable Stoup takes 30 minutes to cook.

Chicken and Vegetable Stoup makes 6 servings.

The ingredients for Chicken and Vegetable Stoup are:

This is a modified recipe.

Original: 1 whole roasted chicken (like the kind you get at the grocery deli) - shred / cut meat into little pieces.
Substituted: I thawed and par-cooked some boneless, skinless chicken breasts / tenders for a leaner option.

1 14-oz can chopped tomatoes (Also can use fresh tomatoes, just approximate a canful)

1/2 diced green peppers (Or more if you wish)

1 medium onion, chopped

2 ribs celery, chopped

2 16-oz frozen mixed veggies
(I used 1 16-oz pack of frozen green beans/carrots/corn and 8 oz frozen cauliflower and 8 oz of a bag of frozen squash/zucchini/etc mix from Bird's Eye)

1/3 cup ketchup

3 tbsp balsamic vinegar

1 tsp worcestershire sauce

1 tbsp sugar

32 oz fat-free chicken broth

1/4 cup chopped ham
(I omitted these and used a small can of mushrooms)

(1 cup uncooked rice - if desired)

Here is how you make Chicken and Vegetable Stoup:

In big pot - cook green pepper, onion and celery until tender. Add the shredded chicken and broth and then all the rest of the ingredients. Bring to a boil then lower heat and simmer for 30 mins, stirring from time to time.The best thing about this recipe is that you can pretty much toss in anything to suit your taste. Red pepper, yellow pepper, mushrooms, rice, etc etc almost anything is fair game.. my MIL also included leftover mashed potatoes and thickened it up.Number of Servings: 6Recipe submitted by SparkPeople user ILLIANE.

The nutritional information for Chicken and Vegetable Stoup is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 302.2

• Total Fat: 1.7 g
• Cholesterol: 45.2 mg
• Sodium: 790.5 mg
• Total Carbs: 46.6 g
• Dietary Fiber: 4.4 g
• Protein: 24.2 g