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Classic Vegetable And Chicken Soup

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  Chicken 3 Pound, cut into pieces
  Water 8 Cup (128 tbs)
  Carrots 3⁄4 Cup (12 tbs), diced
  Parsley 3⁄4 Cup (12 tbs), diced
  Onion 3⁄4 Cup (12 tbs), diced
  Cabbage 3⁄4 Cup (12 tbs), chopped
  Celery 1⁄3 Cup (5.33 tbs), chopped
  Canned tomatoes 1⁄3 Cup (5.33 tbs), drained
  Salt 1⁄2 Tablespoon
  Black pepper 1⁄4 Teaspoon

1) Place the chicken in water and bring to a boil. Add the vegetables, salt, and pepper, and bring to a boil. Lower the flame, cover, and simmer for 2 1/2 hours or until the chicken is tender.
2) Remove the chicken from the soup and remove the meat from the bones. Discard the bones, return the meat to soup and serve.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2685 Calories from Fat 1368

% Daily Value*

Total Fat 152 g233.5%

Saturated Fat 43.2 g216.2%

Trans Fat 0 g

Cholesterol 911.7 mg303.9%

Sodium 4041.3 mg168.4%

Total Carbohydrates 35 g11.5%

Dietary Fiber 10.1 g40.4%

Sugars 12.4 g

Protein 282 g563.6%

Vitamin A 440.1% Vitamin C 171.5%

Calcium 34.4% Iron 88.3%

*Based on a 2000 Calorie diet

Classic Vegetable And Chicken Soup Recipe