Hearty Chicken and Vegetable Soup

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

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (6 servings), not per serving.

• 1 can canned chicken (about 12 ounces) · 112 kcal in the whole recipe
• 3 cups water
• 3 ears of corn, kernels removed · 264 kcal in the whole recipe
• 1 can low-sodium peas (about 15 ounces) · 702 kcal in the whole recipe
• 1 pound fresh carrots, peeled and diced · 205 kcal in the whole recipe
• 2 pounds potatoes, peeled and diced · 769 kcal in the whole recipe

Method

1. In a large pot, combine the canned chicken and water, then bring to a boil over medium-high heat.

   

2. Carefully cut the corn kernels off the cob if using fresh corn.

   

3. Add the corn, peas, diced carrots, and diced potatoes to the pot, bringing the mixture to a brief boil.

   

4. Reduce the heat to low, cover, and simmer gently for about 30 minutes until the vegetables are tender.

   

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