Versatile Herbed Chicken Vegetable Soup Recipe

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Ingredients:

Serving

7 cups chicken stock
2 carrots, thinly sliced
1 stalk celery, finely diced
1 leek , halved lengthwise and thinly sliced
1 cup peas, thawed if frozen
2 cups cooked rice or 2 cups pasta (long grain white or brown or wild rice, or rotini, lg seashell, bowtie or other sturdy pasta
2 cups cooked chicken meat, sliced or cubed
2 tsp chopped tarragon, fresh or dry
1 tbsp chopped parsley, fresh or dry
salt and pepper

Directions:

Put the chicken stock in a large pot and add the carrots, celery, leek, and herbs.
Bring to a boil; Reduce heat to low, partially cover, and simmer gently for 10 minutes, until the vegetables are tender.
Stir in peas, rice/pasta, and chicken and continue cooking for another 10 minutes.
Season with salt and pepper to taste.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	304.27 Kcal (1274 kJ)
Calories from fat	75.85 Kcal
		% Daily Value*
Total Fat	8.43g	13%
Cholesterol	47.13mg	16%
Sodium	489.42mg	20%
Potassium	610.34mg	13%
Total Carbs	30.47g	10%
Sugars	9.11g	36%
Dietary Fiber	3.42g	14%
Protein	26.43g	53%
Vitamin C	7.8mg	13%
Vitamin A	0.2mg	7%
Iron	1.9mg	10%
Calcium	46.1mg	5%

Amount Per 100 g
Calories	67.62 Kcal (283 kJ)
Calories from fat	16.86 Kcal
		% Daily Value*
Total Fat	1.87g	13%
Cholesterol	10.47mg	16%
Sodium	108.77mg	20%
Potassium	135.64mg	13%
Total Carbs	6.77g	10%
Sugars	2.02g	36%
Dietary Fiber	0.76g	14%
Protein	5.87g	53%
Vitamin C	1.7mg	13%
Iron	0.4mg	10%
Calcium	10.2mg	5%

* 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.