Chicken Veggie Soup I recipe

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Ingredients

2 (14.5 ounce) cans chicken broth
1 cup baby carrots, halved
2 potatoes, peeled and cubed
½ (4.5 ounce) can mushrooms, drained

Nutrition Info

97.7 calories
carbohydrate: 22.2 g
cholesterol: : -
fat: 0.2 g
fiber: 3.7 g
protein: 2.7 g
saturatedFat: : -
servingSize: -
sodium: 99.5 mg
sugar: 2.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In a large saucepan over medium high heat, combine the chicken stock, carrots and potatoes and simmer for 20 minutes, or until potatoes are tender. Add the mushrooms and simmer for 5 more minutes.

Recipe Yield

4 servings

Recipe Note

This is a simple way to make a flavorful soup without much effort. It's low in fat and has good flavor. Season it to your taste. It's also good with noodles added.

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