1574 Soup: Roasted Potato-Veggie-Chicken Recipe

Looking for an easy 1574 Soup: Roasted Potato-Veggie-Chicken recipe? Learn how to make 1574 Soup: Roasted Potato-Veggie-Chicken using healthy ingredients.


Submitted by 1574lisa

Makes 8 servings



After making a pan of roasted potatos, fennel, onion, carrots, put all this in the food processor and make soup. 1 cup servings.

Recipe Ingredients for 1574 Soup: Roasted Potato-Veggie-Chicken

3 c. potatoes, roasted
1 c. fennel, roasted
1 c. carrots, roasted
1/2 c. onion, roasted
2 tbs. olive oil
4 c. chicken stock
3 c. chicken

Recipe Directions for 1574 Soup: Roasted Potato-Veggie-Chicken

  1. Cut all vegetables up into chuncks and toss with olive oil until coated. Salt and pepper to taste. Roast at 425 degrees until skins are crusty but insides are soft.

  2. Put all veg into food processor with chicken stock. Use more or less stock to make it as thick as you like. Puree and put into soup pot.

  3. Add chicken and heat through.

Categories

Soup

Nutrition Facts
Serving Size 266.0g
Amount Per Serving
Calories
165
Calories from Fat
49
% Daily Value*
Total Fat
5.4g
8%
Saturated Fat
1.0g
5%
Trans Fat
0.0g
Cholesterol
40mg
13%
Sodium
434mg
18%
Potassium
434mg
12%
Total Carbohydrates
12.0g
4%
Dietary Fiber
2.2g
9%
Sugars
2.0g
Protein
16.8g
Vitamin A 47% Vitamin C 23%
Calcium 3% Iron 5%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B+
  Good points
  • High in niacin
  • High in selenium
  • Very high in vitamin A
  • High in vitamin C
  •   Bad points
  • High in sodium
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