Chicken Veggie Soup I

Chicken Veggie Soup I

5
DAPH 0

"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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Ingredients

servings 98 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 98 kcal
  • 5%
  • Fat:
  • 0.2 g
  • < 1%
  • Carbs:
  • 22.2g
  • 7%
  • Protein:
  • 2.7 g
  • 5%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 99 mg
  • 4%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

5

I'm confused...there's ïsn't any "chicken" in this chicken soup... Bland. It might be quick, but the extra time it might take to add more ingredients and flavor would well be worth it. Soup ou...

Recipe was a bit bland. I added 1/2 cup of chopped chicken (leftovers) seasoned with a dash or two of seasoned salt and it definately was a good, quick and easy soup.

This soup was very bland. I will never make it again.

I did not care for this. NEEDS chicken and MORE VEGGIES to be chicken and veggie soup!

No flavor at all. This was a waste of good broth.