Chicken and Vegetables Soup

Name: Chicken and Vegetables Soup
Prep time: 1 h 45 min
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 8
Cuisine: Global
Ingredients: 454 grams fresh asparagus spears, trimmed and chopped; 227 grams baby carrots, chopped; 454 grams Brussels sprouts, trimmed and chopped; 0 heads cauliflower, chopped; 6 chicken drumsticks; 907 grams package fat-free chicken broth; 1 bunch fresh dill weed; 1 teaspoons garlic powder; 1 whole onion, peeled; 1 teaspoons salt; 1 teaspoon salt-free seasoning blend; 59 milliliters uncooked long grain white rice

Need a gluten free and dairy free main course? Chicken and Vegetables Soup could be an amazing recipe to try. This recipe covers 25% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 15g of protein, 6g of fat, and a total of 175 calories. This recipe serves 8. It will be a hit at your Autumn event. A mixture of rice, cauliflower, garlic powder, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the white rice you could follow this main course with the Baked Rice Pudding as a dessert. From preparation to the plate, this recipe takes about 1 hour and 45 minutes.

Instructions

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.

Ingredients you will need

Chicken Meat