Eat-Your-Veggies Chicken Soup
30 mins (prep 15, cooking 15)
14 ingredients
6 servings
I found this in a pamphlet from the Potato Board. I have not tried tis yet. I think I would include about twice as much chicken, and will likely cook the chicken ahead of time, just stirring in at the end to heat through, because I'm not fond of poached chicken. Some leftover diced grilled or broiled chicken would be tasty in this. I would also hold off on adding the frozen peas until the end, and then just stir to heat them through. There's nothing worse than mushy peas!

Categories:  <-30-mins , seasonal , easy , 3-steps-or-less , fall , potato , soups-&-stews , vegetable , time-to-make ,
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Serving Size (119.66 g)
Servings 6
Amount per Serving
Calories 51.71 Calories from Fat 7.47
% Daily Value *
Total Fat 0.83g 7.62%
Saturated Fat 0.18g 5.36%
Trans Fat 0.0g %
Cholesterol 20.7mg 41.39%
Sodium 43.67mg 10.92%
Total Carbohydrate 3.72g 7.43%
Dietary Fiber 1.15 g 27.6%
Sugars 1.8 g %
Protein 7.09g 85.04%
Vitamin A 2032.19IU% Vitamin C 3.06mg%
Calcium 16.73mg% Iron 0.39mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
fat-free chicken broth, red potatoes, diced tomatoes with juice, frozen corn kernels, salt and pepper, dried thyme leaves


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