Chunky Chicken Vegetable Soup
25 Min(s)
25 Min(s) Prep
Healthy Living
This smart Chunky Chicken Vegetable soup is cozy as a pair of fuzzy slippers: A steaming bowl of chicken, rice and veggies that would make Grandma proud.
What You Need
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5 servings
Original recipe yields 5 servings
1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 tsp. oil
1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth
1-1/2 cups water
2 cups mixed fresh vegetables (broccoli florets, chopped red peppers, sliced carrots)
1/2 cup instant white rice, uncooked
2 Tbsp. chopped fresh parsley
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Let's Make It
1
Cook and stir chicken in hot oil in large saucepan on medium-high heat 5 min. or until done.
2
Add broth, water, vegetables and dressing; stir. Bring to boil; cover. Simmer on low heat 5 min.
3
Stir in rice and parsley. Remove from heat. Let stand, covered, 5 min.
Kitchen Tips
Tip 1
Substitute
Substitute 1 pkg. (10 oz.) frozen mixed vegetables for the cut-up fresh vegetables.
Tip 2
Nutrition Bonus
This low-fat soup is an excellent source of both vitamin A from the carrots and vitamin C from the red peppers. And as a bonus, it incorporates a variety of food groups.
Nutrition
Calories
120
Calories From Fat
0
% Daily Value*
Total Fat 2g
3%
Saturated Fat 0g
0%
Trans Fat 0g
Cholesterol 25mg
8%
Sodium 710mg
31%
Total Carbohydrates 13g
5%
Dietary Fiber 1g
4%
Sugars 3g
6%
Protein 12g
24%
Vitamin A
80%
Vitamin C
20%
Calcium
2%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
5 servings, 1 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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