Vegetable Soup with Chicken
Recipe Image
Makes:
6
Servings
Total Cost:
$$$$
This soup can be prepared quickly in one pot for lunch or dinner. Adapted from a recipe by Natalie Gibson, San Pasqual Reservation.
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.
Notes
Tip for cooking chicken: The recommended safe minimum internal temperature for chicken is 165 degrees F, as measured with a food thermometer.
A Harvest of Recipes with USDA Foods.
