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Chicken And Vegetable Soup PDF E-mail
Ingredients:
1 whole chicken (3 pounds), skinned and cut up
1 large onion, chopped
2-3 cloves garlic, minced
2 quarts water
1 stalk celery, sliced
1 medium turnip, peeled and cut into 1/2 inch cubes
2 medium carrots, sliced
2 medium zucchini, sliced
1 15-ounce can (1/2 pound) kidney beans or hominy, drained
1 small head cabbage, chopped
2 teaspoons salt
1/4 teaspoon black pepper

Instructions:
Place chicken, onion, and garlic in a large saucepan or Dutch oven. Cover with water, bring to boil. Reduce heat; simmer for 50-60 minutes or until chicken is tender. At this point, chicken may be removed from broth and cooled. Take meat from bones. Skim any fat from broth; return meat to pan. Add remaining ingredients; simmer for 20-30 minutes or until vegetables are tender.

Nutrition Facts:
Amount Per  Serving: Calories 108
Fat 3 g, Cholesterol 27 mg,
Sodium 321 mg, 

 
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