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Quick Chicken & Vegetable Soup

Quick Chicken & Vegetable Soup

29 Ratings
29 Ratings
Recipe Image
MyPlate Kitchen
Makes: 4 servings
Total Cost: $$$$

A great way to use properly stored and handled leftover chicken. Using frozen veggies helps cut down prep time. 

Ingredients

  • 1 onion (chopped)
  • 1 can tomatoes (14.5 ounce, broken up)
  • 1 can chicken broth, low-sodium (14.5 ounce)
  • 1/2 cup chicken, cooked and chopped
  • 1 package mixed vegetables (10 ounce frozen)
  • 1/4 teaspoon thyme
  • 1/8 teaspoon ground black pepper
  • 1/8 teaspoon salt

Directions

1. Use only cooked chicken for this recipe.

2. Peel and chop the onion, to make 1 tablespoon of chopped onion.

3. Use a fork to pierce the tomatoes and break them up into pieces.

4. Put the tomatoes and broth in the pan. Cook on medium heat until they boil.

5. Add the onion. Turn the heat to low, and simmer for 5 minutes.

6. Add the remaining ingredients.

7. Cover the pan.

8. Cook for 10 minutes over low heat until vegetables are tender.

Notes

This easy recipe has much less sodium than canned soups.

Learn more about:

Source: Pennsylvania Nutrition Education Program, Pennsylvania Nutrition Education Network
Website Recipes

Nutrition Information

Serving Size: 1 cup prepared soup, 1/4 of recipe (302g)
Nutrients Amount
Total Calories 115
Total Fat 2 g
Saturated Fat 0 g
Cholesterol 16 mg
Sodium 329 mg
Carbohydrates 16 g
Dietary Fiber 5 g
Total Sugars 6 g
Added Sugars included 0 g
Protein 10 g
Vitamin D 0 mcg
Calcium 64 mg
Iron 2 mg
Potassium 501 mg
N/A - data is not available
Nutrients Amount
Total Calories 115
Total Fat 2 g
Saturated Fat 0 g
Monounsaturated Fat 1 g
Polyunsaturated Fat 0 g
Linoleic Acid 0 g
α-Linolenic Acid 0 g
Omega 3 - EPA 1 mg
Omega 3 - DHA 1 mg
Cholesterol 16 mg
Carbohydrates 16 g
Dietary Fiber 5 g
Total Sugars 6 g
Added Sugars included 0 g
Protein 10 g
Minerals
Calcium 64 mg
Potassium 501 mg
Sodium 329 mg
Copper 181 mcg
Iron 2 mg
Magnesium 34 mg
Phosphorus 129 mg
Selenium 7 mcg
Zinc 1 mg
Vitamins
Vitamin A 168 mcg RAE
Vitamin B6 0.4 mg
Vitamin B12 0.1 mcg
Vitamin C 17 mg
Vitamin D 0 mcg
Vitamin E 1 mg
Vitamin K 20 mcg
Folate 28 mcg DFE
Thiamin 0.7 mg
Riboflavin 0.2 mg
Niacin 4 mg
Choline 41 mg
Note: only nutrients that are available will show on this display

MyPlate Food Groups

Vegetables 1 cups
Protein Foods 1/2 ounces

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