Chicken and Vegetable Supper Soup
60 mins (prep 60)
13 ingredients
6 servings
This recipe is from one of the best recipe books I have ever had, Favorite Recipes II from Sunset Magazine. Every recipe I have ever tried is great. I used some canned chicken broth and when I ran out, I used Better than Bouillon Chicken Base. It was delicious.I used boneless, skinless chicken thighs.

Categories:  <-60-mins , poultry , bisques~cream-soups , soups-&-stews , low-carb , low-in... , time-to-make , chicken , low-cholesterol , low-calorie , meat , healthy , carrots , squash , vegetable , healthy-2 ,
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Serving Size (431.56 g)
Servings 6
Amount per Serving
Calories 717.7 Calories from Fat 318.15
% Daily Value *
Total Fat 35.35g 326.29%
Saturated Fat 11.99g 359.57%
Trans Fat 0.0g %
Cholesterol 214.12mg 428.25%
Sodium 926.9mg 231.72%
Total Carbohydrate 32.99g 65.98%
Dietary Fiber 5.11 g 122.59%
Sugars 5.23 g %
Protein 70.28g 843.41%
Vitamin A 1880.47IU% Vitamin C 15.7mg%
Calcium 247.74mg% Iron 5.82mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
medium carrots, stalks celery, cooked chicken, salt and pepper