Sunday Lunch Soup Recipe

Recipesfull introduces to you: Popular Recipes. (Sunday Lunch Soup Recipe). I made this chicken and vegetable soup for my mother-in-law one Sunday when she was feeling poorly. It was a great success. You can have it with lumps by just chopping the vegetables, or processed smooth in a food processor. You can also change the vegetables to suit your tastes.

Brief

Prep 45 mins

Cook: 1hr

Total: 1hr45 mins

Servings: 8

Yield: 8 servings

Sunday Lunch Soup Recipe

Ingredients

2 skinless

boneless chicken breast halves

5 cups water

2 onions

chopped

2 cloves garlic

crushed

1 green chile pepper

seeded and diced

4 potatoes

chopped

1 zucchini

chopped

8 mushrooms

sliced

1 (10.75 ounce) cantomato puree

1 (11 ounce) can sweet corn

drained

¼ medium head cabbage

finely chopped

2 carrots

chopped

2 stalks celery

chopped

2 cubeschicken bouillon

2 tablespoons mixed spice

1 ¼ cups heavy cream

paprika

for garnish

Soup, Stew and Chili

Directions

Step 1

In a large saucepan boil the chicken in 5 cups water for approximately 30 minutes. Drain retaining liquid and chop the chicken.

Step 2

In the saucepan over medium heat place approximately 2 tablespoons reserved liquid onions garlic and green chile pepper. Slowly cook and stir 5 minutes or until tender. One at a time while gradually adding the remaining liquid mix in the chopped chicken potatoes zucchini mushrooms tomato puree sweet corn cabbage carrots and celery. Pour in any remaining liquid and stir in the chicken bouillon and mixed spice. Bring to a boil. Reduce heat and simmer 1 to 2 hours stirring occasionally.

Step 3

Before serving stir in the heavy cream mixing thoroughly. Serve with a sprinkling of paprika.

Nutritional Information

Sunday Lunch Soup Recipe

Servings Per Recipe:8

Calories: 325.6

% Daily Value *

Protein: 13.1g 26%

Carbohydrates: 38.2g 12%

Dietary Fiber: 6.3g 25%

Sugars: 8.5g

Fat: 14.9g 23%

Saturated Fat: 8.8g 44%

Cholesterol: 68.2mg 23%

Vitamin A Iu: 3491.3IU 70%

Niacin Equivalents: 8.6mg 66%

Vitamin B6: 0.7mg 46%

Vitamin C: 58.9mg 98%

Folate: 60mcg 15%

Calcium: 92.5mg 9%

Iron: 2.4mg 13%

Magnesium: 63.2mg 23%

Potassium: 1043.6mg 29%

Sodium: 620.3mg 25%

Thiamin: 0.2mg 24%

Calories From Fat: 133.9

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.