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Vegetable Soup with Chicken

Vegetable Soup with Chicken

4 Ratings
4 Ratings
Recipe Image
Vegetable Soup with Chicken
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

  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.

Notes

Tip for cooking chicken: The recommended safe minimum internal temperature for chicken is 165 degrees F, as measured with a food thermometer.

Source:

A Harvest of Recipes with USDA Foods.

Nutrition Information

Serving Size: 1 1/4 cups
Nutrients Amount
Total Calories 300
Total Fat 4 g
Saturated Fat 1 g
Cholesterol 38 mg
Sodium 305 mg
Carbohydrates 49 g
Dietary Fiber 9 g
Total Sugars 9 g
Added Sugars included 0 g
Protein 21 g
Calcium 56
Iron 2
Potassium 789 mg
N/A - data is not available
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
Note: only nutrients that are available will show on this display

MyPlate Food Groups

Vegetables 1 3/4 cups
Protein Foods 2 ounces
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MyPlate.gov is based on the Dietary Guidelines for Americans, 2020-2025