Quick Chicken and Vegetable Soup

This comforting soup is packed with lean protein and fiber-rich vegetables, making it a low-calorie, nutrient-dense meal.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 1 tablespoon onion, chopped · 4 kcal in the whole recipe
• 1 medium red bell pepper, chopped · 38 kcal in the whole recipe
• 1 cup chopped potatoes · 113 kcal in the whole recipe
• 2 cans low-sodium chicken broth (14.5 ounces each) · 50 kcal in the whole recipe
• 1/2 cup cooked chicken, chopped or shredded · 124 kcal in the whole recipe
• 1 package frozen mixed vegetables (10 ounces) · 246 kcal in the whole recipe
• 1/4 teaspoon thyme · 1 kcal in the whole recipe
• 1/8 teaspoon ground black pepper
• Salt to taste (optional)

Method

1. In a large pot, combine the chopped red pepper, potatoes, and chicken broth. Bring to a boil over medium heat.

   

2. Stir in the chopped onion, then reduce the heat to low and simmer gently for 10 minutes.

   

3. Add the cooked chicken, frozen mixed vegetables, thyme, black pepper, and salt to taste.

   

4. Cover the pot and cook over low heat for at least 5 more minutes, or until all the vegetables are tender. Serve warm.

   

Adapted from a USDA MyPlate Kitchen recipe (public domain). Portions, macros, diet checks and step photos by Besly.