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Chicken Vegetable Soup Recipe

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This recipe for Chicken Vegetable Soup is from The Austin Family 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:  
4 Tbsp Olive Oil
15 ounces chopped celery
8 ounces chopped carrots
1.2 ounces chopped garlic
22 ounces chopped onion
1-1/2 tsp dried thyme
2 bay leaves
90 ounces chicken bone broth
1/8 cup fresh parsley
22 ounces rotisserie chick
Salt and pepper to taste
Directions:
Directions:
Add oil to a large pot over medium heat. Turn the heat down to medium-low and add the celery, carrots, and onion. Cook until the vegetables are soft and translucent, 12-15 minutes. Stir in the garlic and cook another 60 seconds. Add thyme, bay leaf, salt, and pepper.

Add the chicken to the pot. Bring to a boil, turn down to a simmer, and cook until the chicken in warmed through, about 12 minutes.

Remove the bay leaf. Add parsley. Ladle into warm bowls to serve.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
Amount Per Serving
Calories 305.1
Total Fat 14.9 g
Saturated Fat 3.3 g
Polyunsaturated Fat 1.1 g
Monounsaturated Fat 5.0 g
Cholesterol 49.0 mg
Sodium 604.8 mg
Potassium 386.1 mg
Total Carbohydrate 13.4 g
Dietary Fiber 3.2 g
Sugars 5.9 g
Protein 31.4 g
Vitamin A 71.4 %
Vitamin B-12 0.0 %
Vitamin B-6 11.6 %
Vitamin C 21.6%

 

 

 

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