5 from 6 votes
Clean Eating Chicken Vegetable Soup
This clean eating Chicken Vegetable Soup is so hearty and yummy. This recipes makes a large batch for freezing too.
Prep Time
30 mins
Cook Time
5 hrs
Total Time
5 hrs 30 mins
Servings:
24
Calories:
165 kcal
Course:
Soup
Cuisine:
American
Ingredients
- 4 pound chicken whole
- 1 onion chopped
- 2 pounds mixed vegetables frozen
- 16 ounces green beans frozen
- 16 ounces corn frozen
- 16 ounces lima beans frozen bag
- 32 ounces tomato canned; crushed or diced
- 3 teaspoon chicken bouillon no sodium, 3 cubes or
- salt to taste
- black pepper to taste
- 1 lb ditalini pasta orzo or alphabet pasta, optional
Instructions
- Fill a large stock pot half full of water and place chicken in the water.
- Bring water to a boil, then cover and simmer for 30-40 minutes.
- Remove chicken from the water and place in a baking dish to cool.
- Add all frozen vegetables, crushed tomatoes and chicken bouillon to the water.
- Bring to boil, then cover and reduce to simmer.
- Remove chicken meat from the bones and shred into pieces. I do this with my food processor or by hand.
- Simmer for 4-5 hours total.
- Serve over pasta cooked separately.
Cup of Yum
Nutrition Information
Serving
1cup
Calories
165kcal
(8%)
Carbohydrates
18g
(6%)
Protein
11g
(22%)
Fat
6g
(9%)
Saturated Fat
1g
(5%)
Cholesterol
27mg
(9%)
Sodium
107mg
(4%)
Potassium
447mg
(10%)
Fiber
4g
(16%)
Sugar
2g
(4%)
Vitamin A
2220IU
(44%)
Vitamin C
13.5mg
(15%)
Calcium
42mg
(4%)
Iron
1.9mg
(11%)
Nutrition Facts
Serving: 24 Serving
Amount Per Serving
Calories 165
% Daily Value*
| Serving | 1cup | |
| Calories | 165kcal | 8% |
| Carbohydrates | 18g | 6% |
| Protein | 11g | 22% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 27mg | 9% |
| Sodium | 107mg | 4% |
| Potassium | 447mg | 10% |
| Fiber | 4g | 16% |
| Sugar | 2g | 4% |
| Vitamin A | 2220IU | 44% |
| Vitamin C | 13.5mg | 15% |
| Calcium | 42mg | 4% |
| Iron | 1.9mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.