Chicken and Vegetable Soup Recipe

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Ingredients:

Serving

3 cups potatoes, peeled and cut into 1/2 inch cubes
2 1/2 cups sliced carrots
1 (10 oz) box frozen spinach or 1 (10 oz) box kale
2 cups onions, cut into thick wedges
2 cups frozen green peas
6 chicken legs
8 cups water
6 chicken bouillon cubes

Directions:

Place chicken, water and bouillon cubes in a 6-qt pot.
Bring to a boil, reduce heat, cover and simmer for 1 hour.
Take out chicken legs and set aside.
Stir in carrots, potatoes, spinach, onion and peas.
Return to a boil then reduce heat and simmer for 35 minutes or until all vegetables are tender.
While the soup is cooking, remove skin from chicken legs.
Remove meat from bones and shred.
Add to soup and cook for 5 more minutes.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	232.42 Kcal (973 kJ)
Calories from fat	50.43 Kcal
		% Daily Value*
Total Fat	5.6g	9%
Cholesterol	120.84mg	40%
Sodium	671.48mg	28%
Potassium	600.19mg	13%
Total Carbs	15.3g	5%
Sugars	5.21g	21%
Dietary Fiber	3.52g	14%
Protein	27.92g	56%
Vitamin C	8.3mg	14%
Vitamin A	0.6mg	21%
Iron	2.2mg	12%
Calcium	65.7mg	7%

Amount Per 100 g
Calories	57.56 Kcal (241 kJ)
Calories from fat	12.49 Kcal
		% Daily Value*
Total Fat	1.39g	9%
Cholesterol	29.93mg	40%
Sodium	166.3mg	28%
Potassium	148.64mg	13%
Total Carbs	3.79g	5%
Sugars	1.29g	21%
Dietary Fiber	0.87g	14%
Protein	6.92g	56%
Vitamin C	2.1mg	14%
Vitamin A	0.2mg	21%
Iron	0.5mg	12%
Calcium	16.3mg	7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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