Ingredients
1 tablespoon onion (chopped)
1 can tomatoes
low-sodium (14.5 ounce
broken up)
1 cup potatoes (cut in pieces)
2 cups chicken broth
low-sodium (14.5 ounce can)
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
Steps
Wash hands with soap and water.
Put the tomatoes, potatoes and broth in the pot. Cook on medium heat until they boil.
Add the onion. Turn the heat to low, and simmer for 10 minutes.
Add the remaining ingredients.
Cover the pan.
Cook for at least 5 more minutes over low heat until vegetables are tender.
Nutrition Facts
| Nutrients | Amount |
|---|---|
| Total Calories | 139 |
| Total Fat | 2 g |
| Saturated Fat | 0 g |
| Cholesterol | 16 mg |
| Sodium | 232 mg |
| Carbohydrates | 21 g |
| Dietary Fiber | 5 g |
| Total Sugars | 5 g |
| Added Sugars included | 0 g |
| Protein | 11 g |
| Vitamin D | 0 mcg |
| Calcium | 62 mg |
| Iron | 2 mg |
| Potassium | 637 mg |
U.S. Department of Agriculture. MyPlate Kitchen Website. Quick Chicken & Vegetable Soup. Recipe source: Pennsylvania Nutrition Education Network. Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.