Vegetable Soup with Chicken

This soup can be prepared quickly in one pot for lunch or dinner.

Serves 6 · Protein Foods

contains meat

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Ingredients

Units: US Metric

Scale: ½× – 4× with Plus →

1 can chicken (about 12 ounces)
710 ml water
3 ears corn (or 1 can low-sodium whole kernel corn)
1 can low-sodium peas (about 15 ounces)
455 g fresh carrots (or 1 can low-sodium carrots, about 15 ounces; peeled and diced)
905 g potatoes (or 2 cans low-sodium sliced potatoes, about 15 ounces each; peeled and diced)

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 (per serving)

USDA MyPlate Kitchen — Public domain (U.S. government work)