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Chicken Vegetable Soup
Chicken vegetable soup is a comforting and nutritious dish combining tender chicken pieces with various vegetables simmered in a flavorful broth.
Prep Time
10 mins
Cook Time
50 mins
Total Time
1 hr
Servings:
4
Calories:
162 kcal
Course:
Soup
Cuisine:
International
Ingredients
- 2 carrot peeled and cut into small pieces
- 1 leek cleaned, white part sliced
- 3 celery cleaned and sliced, ribs
- 2 zucchini sliced
- 2 garlic peeled, cloves
- 2 chicken breast Skinless, Boneless cut into small cubes, whole
- chicken backs, wings, neck chicken
- pasta small soup pasta
Instructions
- Place over medium heat a stock pot with water and add all the above ingredients ( not the pasta). Add more water to cover and cook at medium low, with the lid half covering the pot for 45 minutes.
- When all the vegetables are tender, and the chicken fully cooked, remove from the heat and let cool for 15 minutes. In a food processor place all the vegetables and puree it all. Clean the chicken from the bones and puree as well.
- Return it to the stock pot and keep warm. If it is too thick, more water can be added.
- At this point I cooked small rings (ditalini) egg pasta. When done I drain and place some of the pasta in a soup bowl and add the soup over it.
Cup of Yum
Nutrition Information
Calories
162kcal
(8%)
Carbohydrates
7g
(2%)
Protein
24g
(48%)
Fat
3g
(5%)
Cholesterol
72mg
(24%)
Sodium
181mg
(8%)
Potassium
646mg
(14%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
5635IU
(113%)
Vitamin C
8.1mg
(9%)
Calcium
44mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 162
% Daily Value*
| Calories | 162kcal | 8% |
| Carbohydrates | 7g | 2% |
| Protein | 24g | 48% |
| Fat | 3g | 5% |
| Cholesterol | 72mg | 24% |
| Sodium | 181mg | 8% |
| Potassium | 646mg | 14% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 5635IU | 113% |
| Vitamin C | 8.1mg | 9% |
| Calcium | 44mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.