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Quickie Chicken Veggie Soup

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)4.1598
Energy (kCal)99.1405
Carbohydrates (g)21.2269
Total fats (g)1.3335
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Pour the chicken with juice into a pot, break the chicken up with a fork; pour the whole tomatoes into the pot; slice each tomato at least in half, this can be done in the pot with a shap knife. Add the rest of the ingredients; stir well. | 2. DO NOT ADD SALT, there is enough salt in the two canned ingredients. | 3. Bring to simmer, lower heat and simmer for about 25 minutes or until the veggies are tender crisp. | 4. The veggies can be any you have left in your fridge, except for the tomatoes and the chicken can be cooked left over chicken, if left over chicken is used add at least a cup of chicken broth. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chicken breast 1 can cooked - - - -
    tomato juice 1 can 61.934 12.8604 3.0967 1.0565
    carrot 1/2 cup diced 26.24 6.1312 0.5952 0.1536
    snap pea 1/2 cup cut - - - -
    celery 1/2 cup sliced 8.08 1.4999 0.3484 0.0859
    cauliflower floret 1 cup - - - -
    broccoli spear 1 cup - - - -
    pepper 1/2 teaspoon 2.8865 0.7354 0.1195 0.0375

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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