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Nutrition Facts
Serving Size 1 (610g) Recipe makes 4 servings
Calories 331
Calories from Fat 24		(7%)
Amount Per Serving		%DV
	Total Fat 2.7g	4%
	Saturated Fat 0.8g	4%
	Monounsaturated Fat 0.7g
	Polyunsaturated Fat 0.6g
	Trans Fat 0.0g
Cholesterol 34mg		11%
Sodium 2173mg		90%
Potassium 1684mg		48%
Total Carbohydrate 53.0g		17%
	Dietary Fiber 7.7g	30%
	Sugars 8.2g
Protein 24.4g		48%
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Yummy Chicken Soup

Recipe #320836 | 15 min | 15 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Cooks4Dudes
Aug 22, 2008

This filling soup is loaded with veggies and other really healthy ingredients. I have found it to be an excellent way to get veggies in my 3 year old... and my husband loves it when he is feeling under the weather. Don't let the list if ingredients intimidate... there can be substitutions for pretty much any of them! And the ones listed can be found in any whole foods store or the natural section of most grocery stores.

SERVES 4 -6 (change servings and units)

Ingredients

1 (16 ounce) box chicken broth (organic)
1 cup water
1/4 cup soy sauce (Braggs Aminos)
1 tablespoon dried thyme
1 tablespoon dried rosemary
2 cups vegetable soup mix (Bob's Red Mill)
2 boneless skinless chicken breasts (diced)
1 medium white onion (finely chopped)
4 large carrots (sliced or chopped)
3 stalks celery & leaves (finely chopped)
4 red potatoes (diced)

Directions

1
Combine all ingredients in a large pot--- or crockpot. If using a pot on the stove, simmer uncovered for about 1 1/2 hours or until soup mix and potatoes are tender. If using crockpot, allow about 5-6 hours for soup mix and potatoes to become tender.
2
My son loves Annie's Cheddar Bunny crackers in his soup -- or with a grilled cheese sandwich.