Chicken Vegetable Soup
This shredded chicken vegetable soup is a highly nutritious dish, so it's a great idea to prepare it for your family. I'm certain they will love its delicious taste and will ask for it more frequently.
Prep Time10 minutes mins
Cook Time1 hour hr
Total Time1 hour hr 10 minutes mins
Course: Lunch
Cuisine: Colombian
Keyword: bean soup, chicken vegetable soup, vegetable soup
Servings: 4
Calories: 250kcal
- 1 cup of beans cut into one-inch pieces
- ½ cup of carrot finely diced
- 2 cups of shredded chicken
- ½ cup of green peas
- 1 cup of potato finely diced
- ½ medium-sized white onion grated
- 1 large tomato grated
- 1 garlic clove finely chopped
- ½ bouillon cube ricostilla
- Coloring to taste
- Cilantro to taste finely chopped
- Bell pepper to taste grated
- Salt to taste
Instructions for Slow Cooker:
In a slow cooker with enough water, add the beans, carrot, shredded chicken, peas, potato, onion, tomato, garlic, cilantro, bell pepper, bouillon cube, coloring, and salt. Cook on medium heat for one hour.
Serve and enjoy with rice.
Instructions for Pressure Cooker:
- You can replace the shredded chicken with whole chicken pieces if desired.
Calories: 250kcal | Carbohydrates: 27g | Protein: 24g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 53mg | Sodium: 772mg | Potassium: 736mg | Fiber: 7g | Sugar: 4g | Vitamin A: 3176IU | Vitamin C: 27mg | Calcium: 45mg | Iron: 3mg