Combine first 6 ingredients in a large Dutch oven; bring to a boil. Cover, reduce heat, and simmer 30 minutes. Remove chicken and vegetables from broth; let cool separately. Skin and bone chicken. Discard skin and bones; cut chicken into small pieces. Set aside.
Pour chicken broth through a gravy skimmer, reserving 5 cups fat-free broth. Combine broth, vegetables cooked with chicken, chicken, okra, lima beans, and mixed vegetables. Bring to a boil; cover, reduce heat, and simmer 30 minutes. Add tomatoes; cook an additional 15 minutes.
1 cup = 142 calories, 13.5 g protein, 2.8 g fat, 15.8 g carbs, 24 mg cholesterol, 415.5 mg sodium, 76 mg calcium
Originally Submitted
3/25/2008
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