lunch
Vegetable Soup with Chicken
Ingredients, directions and serving information for Vegetable Soup with Chicken.
Original recipe text is provided in English.
Servings: 6
Total time: 50 min
Ingredients
- 1 can chicken
- 3 cups water
- 3 ears corn
- 1 can low-sodium peas
- 1 pound fresh carrots, peeled and diced
- 2 pounds potatoes, peeled and diced
Instructions
- In a large pot, heat the chicken and water over medium to high heat until hot.
- Cut the kernels off the ears of corn.
- Add the corn kernels and all other ingredients to the pot and boil for 10 seconds.
- Lower the heat and simmer for about 30 minutes.
Source-reported nutrition per serving
serving Size1 1/4 cups
calories342 calories
protein23g
carbohydrate52g
fat6g
saturated Fat2g
fiber9g
sugar11g
sodium356mg
cholesterol28mg
These values describe the source recipe and serving, not a new analysis by BiteCal. The primary nutrition record has not been independently revalidated. Ingredient substitutions and serving sizes change the result.
Recipe source
Functional recipe facts retrieved from an archived mirror on 20 October 2026; functional directions retained as an archive reference. Source and rights of original photographs have not been verified, so they are not reproduced.
AI-assisted draft. Editorial review pending.
