Roast Chicken and Vegetable Soup
Roast Chicken and Vegetable Soup
  • prep: 0 hr
  • cook: 0 hr
  • total: 0 hr
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  • servings:
  • Summary

    This satisfying soup can be made with our Double Roast Chicken or any roast chicken and roasted vegetable leftovers.

    Ingredients

    • 1 fourteen-ounce can low-sodium chicken stock, or homemade
    • 1 cup Double Roasted Chicken (see Double Roast Chicken recipe) cut into bite-sized pieces
    • 1 cup assorted roasted vegetables (reserved from Double Roast Chicken recipe) cut into bite-sized pieces
    • 1 teaspoon fresh thyme
    • Salt and freshly ground pepper

    Instructions

    Click Here For Step-By-Step Instructions

    Tags

    Nutrition

    Nutritional Info
    • Servings Per Recipe: 1
    • Amount Per Serving
    • Calories: 1348 % Daily Value *
    • Total Fat: 76 g 117.52%
    • Saturated Fat: 32 g 157.8%
    • Trans Fat: 0 g %
    • Cholesterol: 110 mg 36.67%
    • Sodium: 4668 mg 194.5%
    • Calcium: 62 mg 6.2%
    • Potassium: 96 mg 2.73%
    • Magnesium: 0 mg 0%
    • Iron: 6 mg 31.22%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 88 g %
    • Dietary Fiber: 14 g 56.6%
    • Sugar: 1 g
    • Protein: 76 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 1 g
    • Omega 6 Fatty Acid: 7 g
    • Vitamin A 0.76%
    • Vitamin C 2.13%
    • Vitamin D 0%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat13
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch0
    • Exchange - Vegetables0
    • Exchange - Lean Meat6
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total0 oz-eq
    • MyPlate - Vegetable Total0 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total10 oz-eq

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