1.	Cook chicken until done in pan - discard any fat and chicken juice - cut up in bite size pieces - place in large soup pot.
2.	Cut up all vegetables in bite size pieces and add to soup pot.
3.	Add stock and water.
4.	Cook on high until boiled.
5.	Simmer for another 2-3 hours or until vegetables are done.
6.	Serve.

Nutritional Summary

There are 247 calories in 1 serving of Chicken Vegetable Soup.

Calorie Breakdown: 9% fat, 31% carbs, 60% prot.

Nutrition Facts

Serving Size

per serve

Energy

1035 kj

247 kcal

Fat

2.6g

Saturated Fat

0.612g

Trans Fat

0.035g

Monounsaturated Fat

0.543g

Polyunsaturated Fat

0.77g

Carbohydrates

19.74g

Sugar

6.1g

Fibre

6.2g

Protein

37.83g

Sodium

548mg

Cholesterol

81mg

Potassium

1314mg

Calorie Counter 100% Free

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