Quick Chicken & Vegetable Soup

A great way to use properly stored and handled leftover chicken. Using frozen veggies helps cut down prep time.

• Prep: 15 min
• Cook: 20 min
• Total: 35 min
• Servings: 4
• Cuisine: American
• Difficulty: Easy

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Low-Sodium
• Low-Fat
• Low-Sugar

Tags

• quick
• healthy
• comfort food
• savory
• classic

Ingredients

• 1 tablespoon onion (chopped)
• 1 red pepper (medium, chopped)
• 1 cup potatoes (chopped)
• 2 can low-sodium chicken broth (14.5 ounce)
• 0.5 cup cooked chicken (chopped or shredded)
• 1 package mixed vegetables (10 ounce, frozen)
• 0.25 teaspoon thyme
• 0.125 teaspoon ground black pepper
• 0.25 teaspoon salt (to taste)

Instructions

1. Put the tomatoes, potatoes and broth in the pot.
2. Cook on medium heat until they boil.
3. Add the onion.
4. Turn the heat to low, and simmer for 10 minutes.
5. Add the remaining ingredients.
6. Cover the pan.
7. Cook for at least 5 more minutes over low heat until vegetables are tender.

Nutrition (per serving)

• Calories: 144
• Protein: 12.3 g
• Carbohydrates: 20.4 g
• Fat: 2 g
• Fiber: 4.2 g
• Sodium: 99 mg
• Saturated Fat: 0.5 g
• Sugar: 4.2 g
• Cholesterol: 17 mg