cream of Chicken and Vegetable Soup - Ick Recipe

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 cream  of Chicken and Vegetable Soup - Ick
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Ingredients:

Directions:

  1. Add water, cumin, garlic & bay leaves, broth, chicken & all vegetables chopped, except for the reserved ones (do not include any cauliflower at this point). You can leave veggies quite large to a large pot.
  2. Bring to boil then reduce to simmer.
  3. Cook for 40 minutes.
  4. Remove chicken breasts & add cauliflower.
  5. Return soup to a boil and cook for an additional 15 minutes.
  6. Remove bay leaves & discard.
  7. In batches, puree soup until smooth and return to pot.
  8. Once chicken has cooled enough to handle, use fingers or forks to pull chicken apart. Should appear shredded once done.
  9. Return chicken and remaining items to pot. Cook for an additional 15-20 minutes until beans are tender.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 129.28 Kcal (541 kJ)
Calories from fat 14.35 Kcal
% Daily Value*
Total Fat 1.59g 2%
Cholesterol 3.08mg 1%
Sodium 180.93mg 8%
Potassium 996.71mg 21%
Total Carbs 23.62g 8%
Sugars 10.35g 41%
Dietary Fiber 8.11g 32%
Protein 7.18g 14%
Vitamin C 131.8mg 220%
Vitamin A 0.7mg 22%
Iron 0.9mg 5%
Calcium 142.1mg 14%
Amount Per 100 g
Calories 21.02 Kcal (88 kJ)
Calories from fat 2.33 Kcal
% Daily Value*
Total Fat 0.26g 2%
Cholesterol 0.5mg 1%
Sodium 29.41mg 8%
Potassium 162.04mg 21%
Total Carbs 3.84g 8%
Sugars 1.68g 41%
Dietary Fiber 1.32g 32%
Protein 1.17g 14%
Vitamin C 21.4mg 220%
Vitamin A 0.1mg 22%
Iron 0.2mg 5%
Calcium 23.1mg 14%

* 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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Recipe Tags

Weightwatchers Points

  • 1.9
    Points
  • 3
    PointsPlus

Good Points

  • low calorie,
  • fat free,
  • saturated fat free,
  • very low sodium,
  • cholesterol free

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