Chicken Veggie Soup I

5 Reviews

“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.” - by DAPH

Ingredients

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

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Metric US

Original recipe yields 4 servings

Directions

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.

Nutrition

Amount Per Serving (4 total)

Calories
98 cal
5%

Fat
0.2 g
< 1%

Carbs
22.2 g
7%

Based on a 2,000 calorie diet

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Reviews (5)

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Donna Jeanne

Jul. 15, 2006

"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 out of a..." See more can tastes better."

lori

Aug. 5, 2006

"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...." See more"