午餐简单

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 份

营养成分（每份）

每份数值 · 每份分量: 1 cup prepared soup, 1/4 of recipe (302g)

144

卡路里

12g

蛋白质

20g

碳水

脂肪

膳食纤维

糖

99mg

钠

饱和脂肪 1 g · 胆固醇 17 mg

圆环显示一份食物占2,000卡路里参考日的比例。在Nutrola应用中，它们会按照你自己的目标填充。

食材

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

步骤

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.

备注

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

来源: USDA MyPlate Kitchen · Pennsylvania Nutrition Education Network

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