Recipe by Dmitry Frenkel
"Easy to make, delicious chicken soup with variety of vegetables."
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whole onion, peeled
Brussels sprouts, trimmed and chopped
baby carrots, chopped
fresh asparagus spears, trimmed and chopped
1 (32 ounce) package
fat-free chicken broth
salt-free seasoning blend
uncooked long grain white rice
fresh dill weed
We really liked this soup. I followed the reicpe ALMOST as written. I took the advice of the prvious reviewer and roasted the drumsticks first and left them whole. I used vegetables I had on hand: carrots, onions, broccoli slaw, tomatoes, kale, napa cabbage & dill and cooked just until al' dente. I did not add the rice. Very refreshing and bright taste. Lots of nice crunchy veggies.
I give this recipe three stars. It is not the best I have had. You might want to try roasting the chicken legs first, with a little seasoning. And then simmering the chicken and the bones in the broth, for a more flavorful stock base. I would also sautee the veggies first too.
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken and Vegetables Soup
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 54
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