Quick Chicken & Vegetable Soup
A great way to use properly stored and handled leftover chicken. Using frozen veggies helps cut down prep time.
- 4 Servings
- Less than $3.00
Quick Chicken & Vegetable Soup
A great way to use properly stored and handled leftover chicken. Using frozen veggies helps cut down prep time.
- 4 Servings
- Less than $3.00
Ingredients
- 1 tablespoon onion
- 1 can tomatoes, low-sodium
- 1 cup potatoes
- 2 cups chicken broth, low-sodium
- 1/2 cup chicken, cooked and chopped
- 1 package mixed vegetables
- 1/4 teaspoon thyme
- 1/8 teaspoon ground black pepper
- 1/8 teaspoon salt
Steps
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.
7
Use only cooked chicken for this recipe.
8
This easy recipe has much less sodium than canned soups.
Ingredients
Serving Size: 1 cup prepared soup, 1/4 of recipe (302g)
| Nutrients | Amount |
|---|---|
| Total Calories | 139 |
| Total Fat | 2 g |
| Saturated Fat | 0 g |
| Monounsaturated Fat | 1 g |
| Polyunsaturated Fat | 0 g |
| Linoleic Acid | 0 g |
| α-Linolenic Acid | 0 g |
| Omega 3 - EPA | 1 mg |
| Omega 3 - DHA | 1 mg |
| Cholesterol | 16 mg |
| Carbohydrates | 21 g |
| Dietary Fiber | 5 g |
| Total Sugars | 5 g |
| Added Sugars included | 0 g |
| Protein | 11 g |
| Minerals | |
| Calcium | 62 mg |
| Potassium | 637 mg |
| Sodium | 232 mg |
| Copper | 240 mcg |
| Iron | 2 mg |
| Magnesium | 41 mg |
| Phosphorus | 152 mg |
| Selenium | 6 mcg |
| Zinc | 1 mg |
| Vitamins | |
| Vitamin A | 154 mcg RAE |
| Vitamin B6 | 0.4 mg |
| Vitamin B12 | 0.1 mg |
| Vitamin C | 19 mg |
| Vitamin D | 0 mcg |
| Vitamin E | 1 mg |
| Vitamin K | 21 mcg |
| Folate | 29 mcg DFE |
| Thiamin | 0.1 mg |
| Riboflavin | 0.2 mg |
| Niacin | 5 mg |
| Choline | 45 mg |
Source:
- Pennsylvania Nutrition Education Network