"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Chicken Vegetable Soup Low Cal Recipe

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Chicken Vegetable Soup Low Cal image
Sara (Mama) & Charles (Papa) Wyatt

 

This recipe for Chicken Vegetable Soup Low Cal, by , is from The Flaherty Family And Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mary Ann (Mare) Yaun
Added: Wednesday, June 10, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 whole chicken (fryer)
6 cups water
1 cup of slice celery
1 cup chopped onion
2 tsp garlic salt
tsp pepper
1-10oz pkg frozen okra
1-10oz pkg frozen baby limas
1-10oz pkg frozen mixed vegetables
2 (14 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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