LunchEasy

Vegetable Soup with Chicken

Name: Vegetable Soup with Chicken
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6
Ingredients: 1 can chicken; 3 cups water; 3 ears corn; 1 can low-sodium peas; 1 pound fresh carrots, peeled and diced; 2 pounds potatoes, peeled and diced

This soup can be prepared quickly in one pot for lunch or dinner.

50 min6 servings

Nutrition Facts (per serving)

Values are per serving · Serving Size: 1 1/4 cups

342

Calories

23g

Protein

52g

Carbs

Fat

Fiber

11g

Sugar

356mg

Sodium

Saturated Fat 2 g · Cholesterol 28 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

chicken
1 can · about 12 ounces
water
3 cups
ears corn
3 · or 1 can low-sodium whole kernel corn
low-sodium peas
1 can · about 15 ounces
fresh carrots, peeled and diced
1 pound · or 1 can low-sodium carrots, about 15 ounces
potatoes, peeled and diced
2 pounds · or 2 cans low-sodium sliced potatoes, about 15 ounces each

Instructions

1
In a large pot, heat the chicken and water over medium to high heat until hot.
2
Cut the kernels off the ears of corn.
3
Add the corn kernels and all other ingredients to the pot and boil for 10 seconds.
4
Lower the heat and simmer for about 30 minutes.

Source: USDA MyPlate Kitchen · A Harvest of Recipes with USDA Foods Adapted from a recipe by Natalie Gibson, San Pasqual Reservation

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