READY IN 1¾ hrs

Chicken and Vegetables Soup

Read Reviews (2)

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

Directions

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.
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.
Stir the rice into the pot. Continue cooking 20 minutes, or until rice is tender. Mix dill into the soup 5 minutes before serving.

Kitchen-Friendly View

PREP 15 mins
COOK 1 hr 30 mins
READY IN 1 hr 45 mins

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.

—Candice

See full review »

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.

—Alannah

See full review »

5 Ratings

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Easy Cream of Chicken Rice Soup

Chicken and Potato Soup

Cheese, Broccoli, and Chicken Soup

Chicken Noodle Soup II

Chicken Meatball Soup

Chicken Vegetable Barley Soup

Chicken, Rice and Vegetable Soup

Chicken Veggie Soup I

Peruvian Chicken Soup (Aguadito de Pollo)

Hearty Chicken Vegetable Soup I

Nutrition

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.

Nutritional Information

Chicken and Vegetables Soup

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 201
Calories from Fat: 54

% Daily Value *
Total Fat 6g 9 %
Saturated Fat 1.6g 8 %
Cholesterol 44mg 15 %
Sodium 416mg 17 %
** Potassium 632mg 18 %
Total Carbohydrates 17.4g 6 %
Dietary Fiber 5.1g 21 %
Protein 20.8g 42 %
** Sugars 4.8g
Vitamin A 103 %
Vitamin C 112 %
Calcium 9 %
Iron 36 %
** Thiamin 24 %
** Niacin 55 %
** Vitamin B6 25 %
** Magnesium 16 %
** Folate 60 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.