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)
Steps
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.
Nutrition Facts
| 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 |
U.S. Department of Agriculture. MyPlate Kitchen Website. Vegetable Soup with Chicken. Recipe source: A Harvest of Recipes with USDA Foods.. Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.