昼食簡単

Quick Chicken & Vegetable Soup

Name: Quick Chicken & Vegetable Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 1 tablespoon onion; 1 medium red pepper; 1 cup chopped potatoes; 2 cans low-sodium chicken broth; 1/2 cup cooked chicken; 1 package mixed vegetables; 1/4 teaspoon thyme; 1/8 teaspoon ground black pepper; salt to taste

A great way to use properly stored and handled leftover chicken. Using frozen veggies helps cut down prep time.

35 min4 人前

栄養成分（1食あたり）

1食あたりの値 · 1食分の量: 1 cup prepared soup, 1/4 of recipe (302g)

144

カロリー

12g

タンパク質

20g

炭水化物

脂質

食物繊維

糖類

99mg

ナトリウム

飽和脂肪酸 1 g · コレステロール 17 mg

リングは1食分を2,000kcalの基準日に対する割合で表示します。Nutrolaアプリではあなた自身の目標に合わせて表示されます。

材料

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

作り方

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.

メモ

•Use only cooked chicken for this recipe.
•This easy recipe has much less sodium than canned soups.

出典: USDA MyPlate Kitchen · Pennsylvania Nutrition Education Network

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