Chicken Veggie Soup Recipe

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Chicken Veggie Soup
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Ingredients:

Directions:

  1. Place all ingredients in a slow-cooker on low for a minimum of 7 hours, or on high for 4 hours. Soup is ready when all ingredients are soft and can be easily cut with a fork. Remove bay leaf. Serve as desired.
  2. Note: This is a fairly chunky soup, If you want this meal to go farther or want more broth, up the amount of chicken broth to 6 cups.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 188.43 Kcal (789 kJ)
Calories from fat 49.27 Kcal
% Daily Value*
Total Fat 5.47g 8%
Cholesterol 34.17mg 11%
Sodium 674.3mg 28%
Potassium 474mg 10%
Total Carbs 14.09g 5%
Sugars 4.09g 16%
Dietary Fiber 2.84g 11%
Protein 18.6g 37%
Vitamin C 9.8mg 16%
Vitamin A 0.7mg 22%
Iron 1.2mg 6%
Calcium 49.3mg 5%
Amount Per 100 g
Calories 74.17 Kcal (311 kJ)
Calories from fat 19.39 Kcal
% Daily Value*
Total Fat 2.15g 8%
Cholesterol 13.45mg 11%
Sodium 265.41mg 28%
Potassium 186.57mg 10%
Total Carbs 5.54g 5%
Sugars 1.61g 16%
Dietary Fiber 1.12g 11%
Protein 7.32g 37%
Vitamin C 3.9mg 16%
Vitamin A 0.3mg 22%
Iron 0.5mg 6%
Calcium 19.4mg 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 3.7
    Points
  • 4
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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