Chicken and Vegetables Soup Recipe -
Chicken and Vegetables Soup Recipe
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Chicken and Vegetables Soup

Recipe by  

"Easy to make, delicious chicken soup with variety of vegetables."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    15 mins
  • COOK

    1 hr 30 mins

    1 hr 45 mins


  1. Place the onion and chicken in a pot with enough cold water to cover. Season with salt, and bring to a boil. Cook 30 minutes, or until the chicken meat is easily removed from the bone. Remove chicken from the pot, reserving water. Discard the onion. Pull all the meat from the bones, chop, and return to pot. Discard bones.
  2. Place the cauliflower, Brussels sprouts, baby carrots, and asparagus in the pot. Pour in the chicken broth. Season with garlic powder and salt-free seasoning blend. Bring to a boil, reduce heat to low, and simmer 40 minutes.
  3. Stir the rice into the pot. Continue cooking 20 minutes, or until rice is tender. Mix dill into the soup 5 minutes before serving.
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Reviews More Reviews

Feb 25, 2011

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.

Mar 13, 2007

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.


5 Ratings

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  • Calories
  • 201 kcal
  • 10%
  • Carbohydrates
  • 17.4 g
  • 6%
  • Cholesterol
  • 44 mg
  • 15%
  • Fat
  • 6 g
  • 9%
  • Fiber
  • 5.1 g
  • 21%
  • Protein
  • 20.8 g
  • 42%
  • Sodium
  • 416 mg
  • 17%

* Percent Daily Values are based on a 2,000 calorie diet.

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