Vegetable Soup with Chicken
This soup can be prepared quickly in one pot for lunch or dinner.
- 6 Servings
- $6.00 - $8.99
Vegetable Soup with Chicken
This soup can be prepared quickly in one pot for lunch or dinner.
- 6 Servings
- $6.00 - $8.99
Ingredients
- 1 can chicken
- 3 cups water
- 3 ears corn
- 1 can low-sodium peas
- 1 pound fresh carrots, peeled and diced
- 2 pounds potatoes, peeled and diced
Steps
1
In a large pot, heat the chicken and water over medium to high heat until hot.
2
Cut the kernels off the ears of corn.
3
Add the corn kernels and all other ingredients to the pot and boil for 10 seconds.
4
Lower the heat and simmer for about 30 minutes.
Ingredients
Serving Size: 1 1/4 cups
| Nutrients | Amount |
|---|---|
| Total Calories | 300 |
| Total Fat | 4 g |
| Saturated Fat | 1 g |
| Monounsaturated Fat | 2 g |
| Polyunsaturated Fat | 1 g |
| Linoleic Acid | 1 g |
| α-Linolenic Acid | 0.1 g |
| Omega 3 - EPA | 6 mg |
| Omega 3 - DHA | 106 mg |
| Cholesterol | 38 mg |
| Carbohydrates | 49 g |
| Dietary Fiber | 9 g |
| Total Sugars | 9 g |
| Added Sugars included | 0 g |
| Protein | 21 g |
| Minerals | |
| Calcium | 56 |
| Potassium | 789 mg |
| Sodium | 305 mg |
| Copper | 218 mcg |
| Iron | 2 |
| Magnesium | 62 mg |
| Phosphorus | 226 mg |
| Selenium | 11 mcg |
| Zinc | 2 mg |
| Vitamins | |
| Vitamin A | 609 mcg RAE |
| Vitamin B6 | 0.5 mg |
| Vitamin B12 | 0.5 mg |
| Vitamin C | 26 mg |
Source:
- A Harvest of Recipes with USDA Foods
- Adapted from a recipe by Natalie Gibson, San Pasqual Reservation