Quick Chicken & Vegetable Soup
A great way to use properly stored and handled leftover chicken. Using frozen veggies helps cut down prep time.
Nutrition Facts (per serving)
Values are per serving · Serving Size: 1 cup prepared soup, 1/4 of recipe (302g)
144
Calories
12g
Protein
20g
Carbs
2g
Fat
4g
Fiber
4g
Sugar
99mg
Sodium
Saturated Fat 1 g · Cholesterol 17 mg
Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.
Ingredients
onion
1 tablespoon · chopped
red pepper
1 medium · chopped
chopped potatoes
1 cup
low-sodium chicken broth
2 cans · 14.5 ounce cans
cooked chicken
1/2 cup · chopped or shredded
mixed vegetables
1 package · 10 ounce frozen or vegetables of your choice
thyme
1/4 teaspoon
ground black pepper
1/8 teaspoon
salt to taste
optional
Instructions
- 1
Wash hands with soap and water.
- 2
Put the tomatoes, potatoes and broth in the pot. Cook on medium heat until they boil.
- 3
Add the onion. Turn the heat to low, and simmer for 10 minutes.
- 4
Add the remaining ingredients.
- 5
Cover the pan.
- 6
Cook for at least 5 more minutes over low heat until vegetables are tender.
Notes
- •Use only cooked chicken for this recipe.
- •This easy recipe has much less sodium than canned soups.
Source: USDA MyPlate Kitchen · Pennsylvania Nutrition Education Network
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