Try this Chicken and vegetable soup recipe, or contribute your own.
Suggest a better description1. Fill large saucepan over half with water, put chicken in and cook till falling off the bone
2. When done, take chicken out and leave to cool.
3. Add soup mixes and dissolve, then add vegetables and cook till soft
4. Meanwhile, remove and discard skin from chicken and pull chicken off the bone, add chicken to the saucepan
5. Add salt and chicken
6. Cook for 30 mins and add soup pasta for last 10 minutes
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (159g) | ||
Recipe Makes: 8 Servings | ||
|
||
Calories: 112 | ||
Calories from Fat: 2 (2%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 0.2g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 457.4mg | 16 % | |
Potassium 592.7mg | 16 % | |
Total Carbohydrate 25.7g | 8 % | |
Dietary Fiber 4.1g | 16 % | |
Sugars, other 21.7g | ||
Protein 2.8g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 112
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.