Ingredients
1 stalk of celery
chopped
1 carrot
chopped
1 onion
chopped
1 cup frozen peas
5 1/2 cups of low-sodium chicken broth
1 cup cooked chicken
cubed
or canned (drained)
1/2 cup uncooked rice
macaroni
or small noodles
Steps
Combine celery, carrots, onions, peas, and chicken broth in a pot. Bring to a boil.
Add chicken and reduce heat.
Add rice, macaroni, or noodles.
Simmer on low until rice, macaroni, or noodles are tender and flavors are mixed. Chicken should reach a final internal cook temperature of 165°F as measured with a food thermometer before serving.
Nutrition Facts
| Nutrients | Amount |
|---|---|
| Total Calories | 244 |
| Total Fat | 4 g |
| Saturated Fat | 1 g |
| Cholesterol | 33 mg |
| Sodium | 314 mg |
| Carbohydrates | 33 g |
| Dietary Fiber | 4 g |
| Total Sugars | 4 g |
| Added Sugars included | 0 g |
| Protein | 21 g |
| Vitamin D | 0 mcg |
| Calcium | 47 mg |
| Iron | 2 mg |
| Potassium | 590 mg |
U.S. Department of Agriculture. MyPlate Kitchen Website. Chicken Soup for the Soul. Recipe source: Recipe adapted from First Nations Development Institute. Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.