Chicken and Vegetable Soup
Try this Chicken and Vegetable Soup recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 8
contains white meat
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
- salt and pepper to taste
- 1 cup chopped onion
- 2 carrots
- water
- 2 cups frozen corn
- 1 quart chicken stock
- 1 whole chicken or 4 cups shredded chicken or 1 1/2 lbs. c
- 2 celery sticks
- 2 thyme stalks
- 1 28 oz. can crushed tomatoes
- 1 14.5 oz. can diced tomatoes (try to use the unsalted ve
- 3 cups frozen okra
- 3 cups frozen butterbeans
- 1 cup fresh sliced carrots
- Carbohydrate 22.6200999908364 g
- Cholesterol 7.19999999087021 mg
- Fat 3.35004999636499 g
- Fiber 2.79599999754561 g
- Protein 8.39287499251696 g
- Saturated Fat 0.863227499030214 g
- Serving Size 1 1 -10 serving (379g)
- Sodium 374.623571180073 mg
- Sugar 19.8240999932908 g
- Trans Fat 0.2839499997491 g
- Calories 148 calories
Place whole chicken in large stockpot and cover with water. Pour in chicken stock. Add 2 carrots, 2 celery stalks and thyme, a little salt and pepper, and bring to a boil. Cook at a hard simmer for about an hour, until chicken is done and tender. Remove chicken from pot and discard the carrots, celery, and thyme stalks.While chicken is cooling, add all of the vegetables to the pot along with salt and pepper.Shred chicken and add to the pot.Bring to a boil, then turn down to hard simmer for an hour, stirring frequently.Season to taste.
