Quick Chicken & Vegetable Soup
A great way to use properly stored and handled leftover chicken. Using frozen veggies helps cut down prep time.
- Yield
- 4 servings
- Serving size
- 1 cup prepared soup, 1/4 of recipe (302g)
- Rating
- 3.95 of 5 (37 ratings)
Food groups
- Protein Foods: 1/2 ounces
- Vegetables: 1 cups
Ingredients
- 1 tablespoon onion (chopped)
- 1 medium red pepper (chopped)
- 1 cup chopped potatoes
- 2 cans low-sodium chicken broth (14.5 ounce cans)
- 1/2 cup cooked chicken (chopped or shredded)
- 1 package mixed vegetables (10 ounce frozen or vegetables of your choice)
- 1/4 teaspoon thyme
- 1/8 teaspoon ground black pepper
- salt to taste (optional)
Directions
- Wash hands with soap and water.
- Put the tomatoes, potatoes and broth in the pot.
- Cook on medium heat until they boil.
- Add the onion.
- Turn the heat to low, and simmer for 10 minutes.
- Add the remaining ingredients.
- Cover the pan.
- Cook for at least 5 more minutes over low heat until vegetables are tender.
Nutrition per serving
| Nutrient | Amount |
|---|---|
| Total Calories | 144.36 |
| Total Fat | 2.05 g |
| Saturated Fat | 0.54 g |
| Monounsaturated Fat | 1 g |
| Polyunsaturated Fat | 0 g |
| Linoleic Acid | 0 g |
| α-Linolenic Acid | 0.1 g |
| Omega 3 - EPA | 0 g |
| Omega 3 - DHA | 0 g |
| Cholesterol | 16.67 mg |
| Carbohydrates | 20.38 g |
| Dietary Fiber | 4.24 g |
| Total Sugars | 4.21 g |
| Added Sugars included | 0 g |
| Protein | 12.34 g |
| Calcium | 37 mg |
| Potassium | 573 mg |
| Sodium | 98.78 mg |
| Copper | 0 mg |
| Iron | 2 mg |
| Magnesium | 34 mg |
| Phosphorus | 164 mg |
| Selenium | 6 mg |
| Zinc | 1 mg |
| Vitamin A | 196 mcg |
| Vitamin B6 | 0.4 mg |
| Vitamin B12 | 0.2 mcg |
| Vitamin C | 55 mg |
| Vitamin D | 0 mcg |
| Vitamin E | 1 mg |
| Vitamin K | 20 mcg |
| Folate | 29 mcg |
| Thiamin | 0.1 mg |
| Riboflavin | 0.2 mg |
| Niacin | 6 mg |
| Choline | 43 mg |
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Source
Recipe by: Pennsylvania Nutrition Education Network
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/quick-chicken-vegetable-soup. Federal works are public domain in the United States.