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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.
Course
Soup
Cuisine
American
Prep Time
30
minutes
minutes
Cook Time
5
hours
hours
Total Time
5
hours
hours
30
minutes
minutes
Servings
24
Calories
165
kcal
Author
Sherri Hagymas
Ingredients
4
pound
whole chicken
1
onion
chopped
2
pounds
bags of frozen mixed vegetables
16
ounces
bag of frozen green beans
16
ounces
bag of frozen corn
16
ounces
bag of lima beans
32
ounces
can of crushed or diced tomatoes
3
teaspoon
or 3 cubes of no sodium chicken bouillon
salt and pepper to taste
1
lb
ditalini
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.
Nutrition
Serving:
1
cup
|
Calories:
165
kcal
|
Carbohydrates:
18
g
|
Protein:
11
g
|
Fat:
6
g
|
Saturated Fat:
1
g
|
Cholesterol:
27
mg
|
Sodium:
107
mg
|
Potassium:
447
mg
|
Fiber:
4
g
|
Sugar:
2
g
|
Vitamin A:
2220
IU
|
Vitamin C:
13.5
mg
|
Calcium:
42
mg
|
Iron:
1.9
mg