The Forked Spoon · by Jessica Randhawa★ 4.9 (43)
Chicken Vegetable Soup Recipe
NUTRITION · PER SERVING90M COOK
CAL 15%·PRO 54%
CARBS 7G10% OF CAL
2G FIBER0G ADDED3G INTRINSIC2G OTHER3G TOTAL SUGAR
FAT 18G55% OF CAL
5G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A light broth-based soup with shredded chicken, zucchini, kale, and other fresh vegetables. Healthy and nourishing, served as a complete meal.
mainamericansoupchicken🫕 dutch oven🍲 stockpotdairy freegluten freelow calorie
View the full recipe on The Forked Spoon →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- 8 bone-in skinless chicken thighs
- 3 quarts cold water
- 1 tablespoon olive oil
- 2 yellow onions (peeled and diced)
- 4 large carrots (peeled and chopped)
- 4 ribs celery (chopped)
- 5 cloves garlic (minced)
- 2 teaspoon salt (plus more to taste)
- 1 teaspoon black pepper
- Juice from one lemon
- 2 bay leaves
- 2 zucchini (sliced into quarters and chopped)
- 2 yellow squash (sliced into quarters and chopped)
- 1 large bunch kale (woody ends removed and chopped)
- red chili flakes and fresh parsley (to garnish)
At a glance
PER SERVING · TIME 90M
CAL 15%·PRO 54%
CARBS 7G10% OF CAL
2G FIBER0G ADDED3G INTRINSIC2G OTHER3G TOTAL SUGAR
FAT 18G55% OF CAL
5G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 1h 10m
- Sodium
- 561mg
- Total sugar
- 3g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 271mg
- Calcium
- 95mg
- Iron
- 0.52mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 561MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.