'Creamy' Chicken Vegetable Soup
runnerchick69
Posts: 317 Member
I made this today and it is really good! I LOVED it and plan to double the recipe next time. It was so good and the best part is how good it is for you
“Creamy”Chicken Vegetable Soup
(delicious entree that keeps well and makes a big batch that I can season a variety of ways each day)
1 qt chicken broth
2 cups peeled and chopped zucchini (I used 2 small-medium sized zucchini)
2 cups cauliflower, broken into florets (I used one head total)
1 cup chopped onion
2 cloves garlic, pressed or minced
1 cup peeled and diced carrots
1 cup shredded, pre-baked chicken
1/4 cup fresh parsley
2-3 tsp celery seed
2-3 tsp dried rosemary
salt and pepper to taste
1. In a medium pot, combine broth, zucchini, cauliflower, onion and garlic.
2. Simmer for 20 minutes, or until the veggies are soft.
3. Add soup to the blender, and blend until completely smooth – don’t overfill your blender like I did my first time and have hot soup explode all over your kitchen! lol. I did this the WRONG way so I could help you do it the right way! Do it in 2 batches if needed.
4. Return your blended soup to the pot, along with shredded chicken and carrots. Simmer for 10 min or until the carrots are done to your liking.
5. Add seasonings, stir in and allow to sit briefly. Remove from heat.
“Creamy”Chicken Vegetable Soup
(delicious entree that keeps well and makes a big batch that I can season a variety of ways each day)
1 qt chicken broth
2 cups peeled and chopped zucchini (I used 2 small-medium sized zucchini)
2 cups cauliflower, broken into florets (I used one head total)
1 cup chopped onion
2 cloves garlic, pressed or minced
1 cup peeled and diced carrots
1 cup shredded, pre-baked chicken
1/4 cup fresh parsley
2-3 tsp celery seed
2-3 tsp dried rosemary
salt and pepper to taste
1. In a medium pot, combine broth, zucchini, cauliflower, onion and garlic.
2. Simmer for 20 minutes, or until the veggies are soft.
3. Add soup to the blender, and blend until completely smooth – don’t overfill your blender like I did my first time and have hot soup explode all over your kitchen! lol. I did this the WRONG way so I could help you do it the right way! Do it in 2 batches if needed.
4. Return your blended soup to the pot, along with shredded chicken and carrots. Simmer for 10 min or until the carrots are done to your liking.
5. Add seasonings, stir in and allow to sit briefly. Remove from heat.
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Replies
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This sounds really good. Any idea of how many calories, carbs, protein ,ect?0
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Janney1000 wrote: »This sounds really good. Any idea of how many calories, carbs, protein ,ect?
Here is the breakdown after I entered everything.
Nutrition Facts
Servings 3.0
Amount Per Serving
calories 189
% Daily Value *
Total Fat 3 g 5 %
Saturated Fat 1 g 4 %
Monounsaturated Fat 0 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 33 mg 11 %
Sodium 1717 mg 72 %
Potassium 500 mg 14 %
Total Carbohydrate 23 g 8 %
Dietary Fiber 5 g 21 %
Sugars 10 g
Protein 17 g 34 %
Vitamin A 115 %
Vitamin C 103 %
Calcium 9 %
Iron 12 %0 -
THANKS!!! I will be trying this!!!0
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I think you'll like it! And let me just say nice arms I lift and I have nicely toned, muscular arms to show for it but damn sister, those are awesome!0
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runnerchick69 wrote: »I think you'll like it! And let me just say nice arms I lift and I have nicely toned, muscular arms to show for it but damn sister, those are awesome!
LOL! Thanks! Seriously, on that soup - I have been thinking about something like that the past few days (but I like to keep it simple and this recipe does that). I also appreciate the nutrition breakdown.0 -
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