CHICKEN AND VEGETABLES SOUP

Chicken and Vegetables Soup image

Easy to make, delicious chicken soup with variety of vegetables.

Provided by Dmitry Frenkel

Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Rice Soup Recipes

Time 1h45m

Yield 8

Number Of Ingredients 12

Ingredients

1 whole onion, peeled
6 chicken drumsticks
½ teaspoon salt
⅓ head cauliflower, chopped
1 pound Brussels sprouts, trimmed and chopped
½ pound baby carrots, chopped
1 pound fresh asparagus spears, trimmed and chopped
1 (32 ounce) package fat-free chicken broth
½ teaspoon garlic powder
1 teaspoon salt-free seasoning blend
¼ cup uncooked long grain white rice
1 bunch fresh dill weed

Steps:

Place the onion and chicken in a pot with enough cold water to cover. Season with salt, and bring to a boil. Cook 30 minutes, or until the chicken meat is easily removed from the bone. Remove chicken from the pot, reserving water. Discard the onion. Pull all the meat from the bones, chop, and return to pot. Discard bones.
Place the cauliflower, Brussels sprouts, baby carrots, and asparagus in the pot. Pour in the chicken broth. Season with garlic powder and salt-free seasoning blend. Bring to a boil, reduce heat to low, and simmer 40 minutes.
Stir the rice into the pot. Continue cooking 20 minutes, or until rice is tender. Mix dill into the soup 5 minutes before serving.

Nutrition Facts : Calories 201.2 calories, Carbohydrate 17.4 g, Cholesterol 43.8 mg, Fat 6 g, Fiber 5.1 g, Protein 20.8 g, SaturatedFat 1.6 g, Sodium 416.4 mg, Sugar 4.8 g