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Yields:
10 servings
Meal Type:
Soups
Rating:
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Chicken and Vegetables Hot Soup

Easy to make tangy chicken vegetable soup.

Ingredients

Directions

  1. In a soup pot, take a box of low sodium broth (like Campbell's) plus an equal portion of water.
  2. Add can of peas and carrots (or your other favorite vegetables) and diced stalk of celery.
  3. Add a cup of cooked, diced chicken.
  4. Add a tablespoon of pepper or hot sauce.
  5. Simmer until celery is tender.
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Reviews 
In the recipe it calls for 4 cups of ingredients and 8 oz chicken and yet it serves 10 what 3 Tbs per serving? I think your servings are off and if they are then so is the nutritional facts.
28 Sep 11 by member: Sassy_Cat
loved it
24 Oct 10 by member: AnnReiCasan

     
 

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Nutrition summary:

There are 37 calories in 1 serving of Chicken and Vegetables Hot Soup.
Calorie break-down: 10% fat, 27% carbs, 64% protein.

Nutrition Facts
Serving Size 1 serving
Amount Per Serving
Calories
37
 
% Daily Values*
Total Fat
0.39g
1%
Saturated Fat
0.097g
0%
Trans Fat
-
Polyunsaturated Fat
0.112g
Monounsaturated Fat
0.088g
Cholesterol
13mg
4%
Sodium
201mg
8%
Total Carbohydrate
2.46g
1%
Dietary Fiber
0.6g
2%
Sugars
0.09g
Protein
5.92g
Vitamin D
-
Calcium
110mg
11%
Iron
3.78mg
21%
Potassium
98mg
3%
Vitamin A
14950IU
299%
Vitamin C
31.8mg
53%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
2%
of RDI*
(37 calories)
2% of RDI
Calorie Breakdown:
 
Carbohydrate (26%)
 
Fat (10%)
 
Protein (64%)
* Based on a RDI of 2000 calories


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