점심쉬움

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 인분

영양 정보 (1인분 기준)

1인분 기준 · 1회 제공량: 1 cup prepared soup, 1/4 of recipe (302g)

144

칼로리

12g

단백질

20g

탄수화물

지방

식이섬유

당류

99mg

나트륨

포화지방 1 g · 콜레스테롤 17 mg

링은 1회 제공량을 2,000kcal 기준일 대비 비율로 보여줍니다. Nutrola 앱에서는 나만의 목표에 맞춰 채워집니다.

재료

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

조리법

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.

메모

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

출처: USDA MyPlate Kitchen · Pennsylvania Nutrition Education Network

AI 영양 추적 앱 Nutrola의 일부 — 모든 레시피에 검증된 매크로가 있어 한 번의 탭으로 기록할 수 있습니다.

Nutrola로 매 끼니를 기록하세요

AI 사진 스캔으로 이 레시피를 몇 초 만에 기록하세요.