Low-Cal Chicken Veggie Soup Recipe


Submitted by jenningermany

Makes 20 servings


Potatoes, carrots, spinach, onions, and garlic make this a delicious soup.

Ingredients
400 g potatoes, raw
100 g spinach, raw
140 g carrot, raw
130 g onion, raw
5 cloves garlic, raw
1/2 tsp black pepper
1 tsp ground coriander, dry
1 liter chicken broth
210 g chicken breast, raw, boneless, skinless
Directions
  1. Clean potatoes and carrots and cut into 1 inch chunks. Bring chicken broth to a boil, and add potatoes and carrots. Simmer 30 minutes or until veggies are soft.

  2. Add chopped onions and garlic. Simmer another 10 minutes.

  3. Add spinach. Simmer 5 minutes.

  4. Add spices and remove from heat. Using a food processor or blender, puree the soup and return to pot. Bring to a low simmer.

  5. Chop the chicken to desired size and add to soup. Simmer about 15 minutes or until chicken is thoroughly cooked.

Categories

Chicken, Potatoes, Vegetables, Appetizers, First Course, Main Dish, Side Dish, Soup, Boil, Puree, Simmer

Nutrition Facts
Serving Size 100.5g
Amount Per Serving
Calories
47
Calories from Fat
6
% Daily Value*
Total Fat
0.7g
1%
Saturated Fat
0.2g
1%
Cholesterol
9mg
3%
Sodium
179mg
7%
Total Carbohydrates
5.0g
2%
Dietary Fiber
0.9g
4%
Sugars
1.0g
Protein
4.9g
Vitamin A 33% • Vitamin C 11%
Calcium 2% • Iron 3%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown (?)
Nutrition Breakdown
Daily Values (?)
Daily Values

Nutritional Analysis

Nutrition Grade
96% confidence
A 		  Good points
  • Low in saturated fat
  • Very high in niacin
  • High in phosphorus
  • High in potassium
  • High in selenium
  • Very high in vitamin A
  • High in vitamin B6
  • Very high in vitamin C
    		•    Bad points
  • High in sodium
    		•
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