Vegetable Soup with Chicken
This soup can be prepared quickly in one pot for lunch or dinner.
- Yield
- 6 Servings
- Serving size
- 1 1/4 cups
- Rating
- 3.67 of 5 (6 ratings)
Food groups
- Protein Foods: 2 ounces
- Vegetables: 2 1/4 cups
Ingredients
- 1 can chicken (about 12 ounces)
- 3 cups water
- 3 ears corn (or 1 can low-sodium whole kernel corn)
- 1 can low-sodium peas (about 15 ounces)
- 1 pound fresh carrots, peeled and diced (or 1 can low-sodium carrots, about 15 ounces)
- 2 pounds potatoes, peeled and diced (or 2 cans low-sodium sliced potatoes, about 15 ounces each)
Directions
- 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.
Nutrition per serving
| Nutrient | Amount |
|---|---|
| Total Calories | 341.84 |
| Total Fat | 5.91 g |
| Saturated Fat | 1.55 g |
| Monounsaturated Fat | 2 g |
| Polyunsaturated Fat | 2 g |
| Linoleic Acid | 1 g |
| α-Linolenic Acid | 0.1 g |
| Omega 3 - EPA | 0 g |
| Omega 3 - DHA | 0 g |
| Cholesterol | 28.35 mg |
| Carbohydrates | 51.83 g |
| Dietary Fiber | 8.7 g |
| Total Sugars | 11.04 g |
| Added Sugars included | 0 g |
| Protein | 22.65 g |
| Calcium | 70 mg |
| Potassium | 1206 mg |
| Sodium | 356.47 mg |
| Copper | 0 mg |
| Iron | 3 mg |
| Magnesium | 89 mg |
| Phosphorus | 292 mg |
| Selenium | 12 mg |
| Zinc | 3 mg |
| Vitamin A | 675 mcg |
| Vitamin B6 | 0.7 mg |
| Vitamin B12 | 0.6 mcg |
| Vitamin C | 26 mg |
| Vitamin D | 0 mcg |
| Vitamin E | 1 mg |
| Vitamin K | 28 mcg |
| Folate | 91 mcg |
| Thiamin | 0.3 mg |
| Riboflavin | 0.3 mg |
| Niacin | 5 mg |
| Choline | 95 mg |
Notes
Tip for cooking chicken: The recommended safe minimum internal temperature for chicken is 165 degrees F, as measured with a food thermometer.
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Source
Recipe by: A Harvest of Recipes with USDA Foods — Adapted from a recipe by Natalie Gibson, San Pasqual Reservation
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/vegetable-soup-chicken. Federal works are public domain in the United States.