Quick Chicken & Vegetable Soup
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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
Instructions
- 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
| Calories | 139 |
|---|---|
| Protein | 11 g |
| Total Fat | 2 g |
| Saturated Fat | 0 g |
| Cholesterol | 16 mg |
| Sodium | 232 mg |
| Carbohydrates | 21 g |
| Dietary Fiber | 5 g |
U.S. Department of Agriculture, MyPlate Kitchen (public domain), via the Internet Archive. Source: Pennsylvania Nutrition Education Network