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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Chicken Vegetable Soup Low Cal Recipe

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This recipe for Chicken Vegetable Soup Low Cal is from The Flaherty Family And Friends 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:  
1 whole chicken (fryer)
6 cups water
1 cup of slice celery
1 cup chopped onion
2 tsp garlic salt
½ tsp pepper
1-10oz pkg frozen okra
1-10oz pkg frozen baby limas
1-10oz pkg frozen mixed vegetables
2 (14 ½ oz) cans of stewed tomatoes, un-drained
Directions:
Directions:
Combine first 6 ingredients in a large soup pot; bring to a boil. Cover, reduce heat and simmer 30 minutes. Remove chicken and veggies from broth; let cool separately. Skin and de-bone chicken, discard skin & bones. Cut chicken into small pieces, set aside.

Pour chicken broth through a gravy skimmer, reserving 5 cups fat-free broth. Combine broth cooked veggies, chicken, okra, beans and mixed veggies. Bring to a boil; cover, reduce heat, simmer 30 minutes. Add tomatoes; cook an additional 15 minutes.

Yield 12 main dish servings.
13.5 grams protein
2.8 grams fat
76 mg calcium
142 calories each 1 cup serving

 

 

 

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