At a Glance
- Prep Method: null
- Cuisine: American
- Yield: 4
- Prep Time:
- Ready Time:
- Cook Time:
Recipe By: United States Potato Board
Eating your veggies is easy for kids with this hearty chicken soup. It’s packed with protein and potassium, yet contains only 2 grams of fat per serving.
Ingredients
- 1 can (14 ounces) fat-free, reduced-sodium chicken broth
- 2/3 pound (2 medium) unpeeled white or red potatoes, cut into ½-inch chunks
- 1/3 cup each thinly sliced carrot and celery
- 1/3 cup chopped onion
- 1 can (14.5 ounces) diced tomatoes with liquid
- 1 cup water
- 6 ounces boneless, skinless chicken breast, cut into ½-inch chunks
- 1/3 cup each frozen corn kernels and peas
- Salt and pepper, to taste
- ½ teaspoon dried thyme leaves (optional)
Preparation
In 3-quart saucepan, bring broth, potatoes, carrot, celery and onion to boiling over high heat; reduce heat to low, cover and simmer 5 minutes. Add remaining ingredients except salt, pepper and thyme. Return to boiling over high heat; reduce heat to low, cover and simmer 5 minutes or until potatoes are tender and chicken is cooked through. Season with salt, pepper, and thyme.
Calories: 163 Fat: 2g Cholesterol: 26mg Sodium: 398mg Vitamin C: 34% Fiber: 4g Protein: 16g Potassium: 830mg
