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    You are in: Home / Recipes / Eat-Your-Veggies Chicken Soup Recipe
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    Eat-Your-Veggies Chicken Soup

    Eat-Your-Veggies Chicken Soup. Photo by Susiecat too

    1/1 Photo of Eat-Your-Veggies Chicken Soup

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    15 mins

    15 mins

    SrtaMaestra's Note:

    I found this in a pamphlet from the Potato Board. I have not tried tis yet. I think I would include about twice as much chicken, and will likely cook the chicken ahead of time, just stirring in at the end to heat through, because I'm not fond of poached chicken. Some leftover diced grilled or broiled chicken would be tasty in this. I would also hold off on adding the frozen peas until the end, and then just stir to heat them through. There's nothing worse than mushy peas!

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    Ingredients:

    Serves: 4-6

    Yield:

    cups

    Units: US | Metric

    Directions:

    1. 1
      Do not peel potatoes. Cut into 1/2 inch chunks. .
    2. 2
      In 3 quart saucepan, bring broth, potatoes, carrot, celery, and onion to boiling over high heat. Reduce heat to low, cover and simmer 5 minutes.
    3. 3
      Add remaining ingredients except salt, pepper, and thyme. Return to boiling over high heat. Reduce heat to low, cover and simmer 5 minutes, or until potatoes are tender and chicken is cooked through. Season with salt pepper, and thyme, as desired.

    Ratings & Reviews:

    • on October 08, 2008

      55

      This is 5-star quality, not because it is fancy-shmancy, but for the following reasons: It is lowfat and high fiber and nutritious! It is easy to make. It can be a way to use up leftover veggies from last night's dinner. And, it is perfect comfort food, a filling lunch or a light dinner served with a side salad and some good bread. I used fresh tomatoes and frozen pre-cooked chicken, so I didn't exactly measure those amounts. I used dried savory instead of thyme. But overall I think I pretty much stayed true to the recipe. This was fantastic and easy, and of course delicious. Thanks, SrtaMaestra! Made for PAC Fall 2008.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on June 04, 2012

      55

      I am a soup-aholic and loved this soup. Used frozen and fresh veggies as the recipe calls for and once half chicken breast. So easy to make, healthy, and delicious. This will become a staple recipe in my home. Thanks for a great recipe.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Eat-Your-Veggies Chicken Soup

    Serving Size: 1 (234 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 177.2
     
    Calories from Fat 14
    17%
    Total Fat 1.6 g
    2%
    Saturated Fat 0.3 g
    1%
    Cholesterol 27.2 mg
    9%
    Sodium 407.5 mg
    16%
    Total Carbohydrate 29.5 g
    9%
    Dietary Fiber 4.2 g
    17%
    Sugars 4.8 g
    19%
    Protein 12.9 g
    25%

    The following items or measurements are not included:

    reduced-sodium fat-free chicken broth

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