Chicken Veggie Soup I

2.0
(6)

This is a simple way to make a flavorful soup without much effort. It's low in fat and has good flavor. Season it to your taste. It's also good with noodles added.

Servings:
4
Yield:
4 servings

Ingredients

  • 2 (14.5 ounce) cans chicken broth

  • 1 cup baby carrots, halved

  • 2 potatoes, peeled and cubed

  • ½ (4.5 ounce) can mushrooms, drained

Directions

  1. In a large saucepan over medium high heat, combine the chicken stock, carrots and potatoes and simmer for 20 minutes, or until potatoes are tender. Add the mushrooms and simmer for 5 more minutes.

Nutrition Facts (per serving)

98 Calories
0g Fat
22g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 98
% Daily Value *
Total Fat 0g 0%
Sodium 100mg 4%
Total Carbohydrate 22g 8%
Dietary Fiber 4g 13%
Total Sugars 3g
Protein 3g 5%
Vitamin C 22mg 24%
Calcium 25mg 2%
Iron 1mg 7%
Potassium 548mg 12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You’ll Also Love