Chicken and Vegetables Soup Recipe

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Ingredients:

Serving

1 whole onion, peeled
6 chicken drumsticks
1/2 tsp salt
1/3 head cauliflower, chopped
1 lb brussels sprouts, trimmed and chopped
1/2 lb baby carrots, chopped
1 lb fresh asparagus spears, trimmed and chopped
1 (32 oz) package fat-free chicken broth
1/2 tsp garlic powder
1 tsp salt-free seasoning blend
1/4 cup uncooked long grain white rice
1 bunch fresh dill weed

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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	67.1 Kcal (281 kJ)
Calories from fat	0.46 Kcal
		% Daily Value*
Total Fat	0.05g	0%
Sodium	194.94mg	8%
Potassium	502.1mg	11%
Total Carbs	14.18g	5%
Sugars	4.73g	19%
Dietary Fiber	5.11g	20%
Protein	4.03g	8%
Vitamin C	65.2mg	109%
Vitamin A	0.3mg	9%
Iron	2.1mg	12%
Calcium	57mg	6%

Amount Per 100 g
Calories	35.4 Kcal (148 kJ)
Calories from fat	0.24 Kcal
		% Daily Value*
Total Fat	0.03g	0%
Sodium	102.86mg	8%
Potassium	264.94mg	11%
Total Carbs	7.48g	5%
Sugars	2.5g	19%
Dietary Fiber	2.69g	20%
Protein	2.13g	8%
Vitamin C	34.4mg	109%
Vitamin A	0.1mg	9%
Iron	1.1mg	12%
Calcium	30.1mg	6%

* 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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