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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Chicken Vegetable Soup Recipe

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This recipe for Chicken Vegetable Soup is from The Laut Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 tbsp oil, preferably olive oil
4 parsnips cut into 1/2" pieces
4 ribs of celery - sliced
1 turnip cut into 1/2" pieces
1 jalapeņo pepper, seeded and chopped
1 tbsp chopped garlic
2 tsp. salt
1/2 tsp cayenne pepper
16 cups reduced-fat low sodium chicken broth
5 cups ( 1 1/2 #) cubed or shredded cooked chicken
16 oz carrots - sliced. (can use frozen)
10oz frozen broccoli florets
10 oz frozen chopped collard greens or spinach
1 1/2 cups chopped onions
1/4 cup lemon juice
1 tbsp dried dill
Directions:
Directions:
In large pot heat oil over medium heat. Add parsnips, celery, turnip, jalapeņo pepper, garlic, salt, and cayenne pepper. Cook until vegetables are crisp - tender - about 15 minutes. Add broth, cooked chicken, carrots, broccoli, spinach , onions, lemon juice, and dill. Bring to a boil, reduce heat and simmer 5 minutes
Number Of Servings:
Number Of Servings:
26 cups
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
This is a wonderful winter soup. The jalapeņo pepper adds a little kick. It is a very low-fat, low calorie soup. 79 calories per cup, 7 grams of protein, 9 grams carbs, 2 grams fat, 12 grams chol., 704 mg sodium, 2 g fiber.

 

 

 

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