Vegetable Soup with Chicken

Name: Vegetable Soup with Chicken
Yield: 6 servings
Ingredients: 1 can chicken, about 12 ounces; 3 cup water; corn, or 1 can low-sodium whole kernel corn; 1 can peas, about 15 ounces; 1 lb carrot, or 1 can low-sodium carrots, about 15 ounces; 2 lb russet potato, or 2 cans low-sodium sliced potatoes, about 15 ounces each

6 servings340 calories

Nutrition per serving

estimate · USDA data

Calories: ~340
Protein: ~23 g
Carbs: ~52 g
Fat: ~5.9 g

More nutrition

Nutrition facts

Per serving, estimated

Calories340

% Daily value*

Total fat 5.9 g: 8%
Sodium 360 mg: 15%
Total carbohydrate 52 g: 19%
Dietary fiber 8.7 g: 31%
Protein 23 g: 45%

*Percent daily values use the FDA reference diet of 2,000 calories. Values are as published by USDA MyPlate.

Source: U.S. Department of Agriculture, FoodData Central. Not medical advice.

Cookware

Ingredients

6 servings

1 canchicken, about 12 ounces
3 cupswater
to taste corn, or 1 can low-sodium whole kernel corn
1 canpeas, about 15 ounces
1 lbcarrot, or 1 can low-sodium carrots, about 15 ounces
2 lbrusset potato, or 2 cans low-sodium sliced potatoes, about 15 ounces each

Skip pantry staples (1 in this recipe)

quantities scale with servings

Method

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

Vegetable Soup with Chicken

Nutrition per serving

Cookware

Ingredients