Quick Chicken and Vegetable Soup
Print Recipe
Serves4 (1 cup each)
SWAP ScoreWhat's this?
Ingredients
- 1 14.5-ounce can diced tomatoes, low sodium
- 1 14.5-ounce can low-sodium chicken broth
- 1 onion, chopped
- 1/2 cup chicken breast, boneless and skinless, cooked and cut up
- 1 14.5-ounce can mixed vegetables, low sodium
- 1/4 teaspoon thyme, dried
- 1/8 teaspoon black pepper
Directions
- Put the tomatoes and broth in a large soup pot. Cook on medium heat until they boil.
- Add the onion. Turn the heat to low, and simmer for 5 minutes.
- Add ground pepper, mixed vegetables, chicken, and thyme. Cook 2-5 minutes until heated through. Serve hot.
Recipe Tips
Use any type of chicken in this recipe.
Nutrition Facts
Quick Chicken and Vegetable Soup
Amount Per Serving (1 cup eachg)
Calories 110
Calories from Fat 18
% Daily Value*
Total Fat 2g
3%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 15mg
5%
Sodium 181mg
8%
Potassium 620mg
18%
Total Carbohydrates 15g
5%
Dietary Fiber 6g
24%
Sugars 7g
Protein 11g
22%
Vitamin A
126%
Vitamin C
82%
Vitamin D0%
Calcium
7%
Iron
9%
* Percent Daily Values are based on a 2000 calorie diet.
Review this Recipe