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Chicken-Veggie-Potato Soup Recipe

Looking for an easy Chicken-Veggie-Potato Soup recipe? Learn how to make Chicken-Veggie-Potato Soup using healthy ingredients.


Submitted by lwilkin3

Makes 8 servings



A little twist on chicken noodle soup

Recipe Ingredients for Chicken-Veggie-Potato Soup

8 serving Reduced Sodium Chicken Broth
1.5 cup, chopped Carrots
3 stalk, medium (7-1/2" - 8" long) Celery
3/4 medium White Onion
2 clove Garlic
1 cup, pieces or slices Mushrooms
1.5 cup, chopped Squash, Summer, Zucchini, Includes Skin
2 cup, chopped or diced Chicken, Breast, Meat Only
2 cup Potatoes, Boiled, Cooked In Skin, Flesh

Recipe Directions for Chicken-Veggie-Potato Soup

  1. Boil chicken until cooked thoroughly. Can season with onion, garlic, or garlic salt, celery salt, black pepper.

  2. Chop all veggies and potatoes into small, bite sized pieces.

  3. Remove chicken and cut into small pieces.

  4. Drain water.

  5. Add broth to pot and bring to boil.

  6. Add all veggies and cook on medium heat for 20 minutes, stirring occassionally.

  7. Add chicken 5 minutes before serving.

Categories

Soup

Nutrition Facts
Serving Size 396.1g
Amount Per Serving
Calories
125
Calories from Fat
12
% Daily Value*
Total Fat
1.3g
2%
Saturated Fat
0.3g
2%
Trans Fat
0.0g
Cholesterol
27mg
9%
Sodium
625mg
26%
Potassium
421mg
12%
Total Carbohydrates
13.9g
5%
Dietary Fiber
2.1g
8%
Sugars
3.7g
Protein
14.9g
Vitamin A 83% Vitamin C 20%
Calcium 3% Iron 4%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
92% confidence
A
  Good points
  • Low in saturated fat
  • High in niacin
  • High in selenium
  • Very high in vitamin A
  • High in vitamin B6
  • High in vitamin C
  •   Bad points
  • Very high in sodium
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