Chicken Soup for the Soul
Green peas and carrots brighten up this traditional chicken soup!
- Yield
- 4 Servings
- Serving size
- 1
- Rating
- 3.00 of 5 (4 ratings)
Food groups
- Grains: 1 ounces
- Protein Foods: 1 ounces
- Vegetables: 1/2 cups
Ingredients
- 1 stalk of celery, chopped
- 1 carrot, chopped
- 1 onion, chopped
- 1 cup frozen peas
- 5 1/2 cups of low-sodium chicken broth
- 1 cup cooked chicken, cubed, or canned (drained)
- 1/2 cup uncooked rice, macaroni, or small noodles
Directions
- Wash hands with soap and water.
- Combine celery, carrots, onions, peas, and chicken broth in a pot.
- Bring to a boil.
- Add chicken and reduce heat.
- Add rice, macaroni, or noodles.
- Simmer on low until rice, macaroni, or noodles are tender and flavors are mixed.
- Chicken should reach a final internal cook temperature of 165°F as measured with a food thermometer before serving.
Nutrition per serving
| Nutrient | Amount |
|---|---|
| Total Calories | 253.52 |
| Total Fat | 3.58 g |
| Saturated Fat | 0.95 g |
| Monounsaturated Fat | 1 g |
| Polyunsaturated Fat | 1 g |
| Linoleic Acid | 1 g |
| α-Linolenic Acid | 0.1 g |
| Omega 3 - EPA | 0 g |
| Omega 3 - DHA | 0 g |
| Cholesterol | 33.34 mg |
| Carbohydrates | 34.87 g |
| Dietary Fiber | 3.28 g |
| Total Sugars | 4.61 g |
| Added Sugars included | 0 g |
| Protein | 21.46 g |
| Calcium | 49 mg |
| Potassium | 601 mg |
| Sodium | 164.56 mg |
| Copper | 0 mg |
| Iron | 2 mg |
| Magnesium | 37 mg |
| Phosphorus | 257 mg |
| Selenium | 16 mg |
| Zinc | 1 mg |
| Vitamin A | 161 mcg |
| Vitamin B6 | 0.5 mg |
| Vitamin B12 | 0.4 mcg |
| Vitamin C | 7 mg |
| Vitamin D | 0 mcg |
| Vitamin E | 0 mg |
| Vitamin K | 15 mcg |
| Folate | 107 mcg |
| Thiamin | 0.3 mg |
| Riboflavin | 0.2 mg |
| Niacin | 10 mg |
| Choline | 53 mg |
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Source
Recipe by: Recipe adapted from First Nations Development Institute
Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/chicken-soup-soul. Federal works are public domain in the United States.
This edition: preserved and enhanced by MyPlate.food — cleaned and completed data, structured nutrition and food-group amounts, images remastered from the USDA originals, and translations into Spanish, French, Korean, and German. The original USDA recipe is public domain; this enhanced edition is free to cite and reuse with credit to MyPlate.food. Custom licensing: myplate.food/partners.