Recipe of the Month Hearty Chicken and Vegetable Soup
This delicious soup is brim full of wonderful nutrients. As the results of our analyses indicate below, a single serving provides a significant percentage of your daily protein requirements, substantial dietary fibre, while being low in saturated fat and sugar. This dish is also coeliac friendly and dairy free. Consider preparing in advance, storing in the fridge or freezing as individual servings, and re-heating for a tasty and nutritious lunch option. Enjoy!
Ingredients (for 6 servings):
- 100 g zucchini, thinly sliced
- 100 g yellow squash, thinly sliced
- 150 g white onion, diced
- 115 g fresh green beans, trimmed
- 180 g frozen corn kernels, thaw
- 425 g white hominy
- 425 g chickpeas
- 440 g whole chicken wings, split
- 12 g chicken bouillon cubes
- 75 g tomato sauce
- 15 g of garlic powder
- 320 g white potatoes, peeled and cubed
- 65 g jalopeno peppers, sliced
- 1 L water
Method:
- In a large pot, combine all ingredients.
- Bring to the boil, reduce heat and simmer until chicken falls off the bone and flavours are well blended (1 - 2 hrs)
Our team of experts at healthpro Menu Mentoring® have analysed this dish to give you the following nutrition information;
©healthpro/2014
Published on 1 October 2014 | Back to October Articles
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