Family Fare Chicken Vegetable Soup Recipe

Summary

Difficulty LevelEasyHealth IndexAverage
Servings4Cuisine
CourseMethod
DishMain Ingredient

Ingredients

 Potatoes1 Cup (16 tbs), cut into small squares, diced
 Chicken stock/Broth4 Cup (64 tbs)
 Salt1 Teaspoon
 Pepper1⁄8 Teaspoon
 Onions1 Cup (16 tbs), thinly sliced
 Carrots1 Cup (16 tbs), diced
 Celery1 Cup (16 tbs), chopped
 Fresh green beans1 Cup (16 tbs), cut in 2 inch pieces
 Cooked chicken2 Cup (32 tbs), diced
 Zucchini1 Cup (16 tbs), sliced

Nutrition Facts

Serving size

Calories 337 Calories from Fat 109

% Daily Value*

Total Fat 12 g18.6%

Saturated Fat 3.3 g16.6%

Trans Fat 0 g

Cholesterol 62.5 mg

Sodium 932.6 mg38.9%

Total Carbohydrates 30 g10.1%

Dietary Fiber 4.7 g18.8%

Sugars 9 g

Protein 27 g53.2%

Vitamin A 113.1% Vitamin C 38.9%

Calcium 6% Iron 11.9%

*Based on a 2000 Calorie diet

Directions

In saucepan over mediumheat, bring potatoes to boiling point in enough salted water to cover.
Cook potatoes 5 minutes; drain and set aside.
In large saucepan, heat stock to boiling.
Season with salt and pepper.
Add onion, carrots, and celery; simmer 5 minutes.
Stir in green beans and chicken; heat soup to boiling.
Add zucchini and potatoes; simmer 1 minute longer.
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