Chicken Vegetable Soup

Leftover vegetable soup could be the name of this one.  Feel free to use whatever low carb  vegetables you have on hand for a delicious low cal soup.  

Brown or roast chicken thighs.  Add carrots, celery, onion and peppers and cook until soft.  Add four cups of water.  Add all vegetables and cook until tender.  Salt and pepper to taste.

chicken vegetable soup

calories per serving
57

9 Ingredients

  • 16 oz (112g), Boneless Skinless Chicken Thighs
  • 1 cup, Green Beans
  • 1 cup, Frozen, Baby Limas
  • 1 cup chopped, Carrots, raw
  • 1 cup chopped, Celery, raw
  • 1 cup, chopped, Peppers, sweet, green, raw
  • 1 Onion, Onion (Large)
  • 0.50 squash, Cooked
  • 1 small (100g), Yellow Squash (Medium)
Nutrition Facts
Servings 16.0
Amount Per Serving
calories 57
% Daily Value *
Total Fat 1 g2 %
Saturated Fat 1 g3 %
Monounsaturated Fat 0 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 23 mg8 %
Sodium 89 mg4 %
Potassium 222 mg6 %
Total Carbohydrate 6 g2 %
Dietary Fiber 2 g7 %
Sugars 2 g
Protein 7 g14 %
Vitamin A30 %
Vitamin C19 %
Calcium2 %
Iron3 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

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