Chicken Veggie Soup II Recipe

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Chicken Veggie Soup II
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  1. Heat the oil in a large saucepan over medium heat. add the chicken and saute for 5 to 10 minutes, or until browned; set aside.
  2. To the same saucepan add the onion, garlic and carrots and saute for about 3 to 5 minutes. Then add the broccoli, cauliflower, celery, tomatoes, chicken broth and reserved chicken.
  3. Stir together well, bring to a slow boil, reduce heat to low and simmer for 25 to 30 minutes. Stir in the spinach, hot pepper sauce and salt and pepper to taste.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 209.54 Kcal (877 kJ)
Calories from fat 71.74 Kcal
% Daily Value*
Total Fat 7.97g 12%
Cholesterol 33.45mg 11%
Sodium 547.72mg 23%
Potassium 874.19mg 19%
Total Carbs 19.75g 7%
Sugars 7.3g 29%
Dietary Fiber 5.33g 21%
Protein 18.32g 37%
Vitamin C 53.1mg 88%
Vitamin A 0.7mg 24%
Iron 1mg 6%
Calcium 155.2mg 16%
Amount Per 100 g
Calories 37.32 Kcal (156 kJ)
Calories from fat 12.78 Kcal
% Daily Value*
Total Fat 1.42g 12%
Cholesterol 5.96mg 11%
Sodium 97.54mg 23%
Potassium 155.68mg 19%
Total Carbs 3.52g 7%
Sugars 1.3g 29%
Dietary Fiber 0.95g 21%
Protein 3.26g 37%
Vitamin C 9.5mg 88%
Vitamin A 0.1mg 24%
Iron 0.2mg 6%
Calcium 27.6mg 16%

* 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.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 4.1
  • 5

Good Points

  • low calorie,
  • low fat,
  • saturated fat free,
  • low sodium,
  • low cholesterol

Bad Points

  • High in Sodium

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