Spend with Pennies · by Holly Nilsson★ 5.0 (23)
Chicken Vegetable Soup
NUTRITION · PER SERVING35M COOK
CAL 20%·PRO 59%
CARBS 50G51% OF CAL
9G FIBER0G ADDED9G INTRINSIC32G OTHER9G TOTAL SUGAR
FAT 9G21% OF CAL
1G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A warming chicken and vegetable soup with tomatoes, potatoes, and herbs. Comfort food that's ready in 35 minutes.
mainamericansoupchicken
View the full recipe on Spend with Pennies →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 onion (diced)
- 2 tablespoons butter
- 2 potatoes ( peeled and cut into ½-inch cubes)
- 1 tablespoon all-purpose flour
- 4 cups chicken broth
- 14.5 ounces canned diced tomatoes (with juice, 1 can)
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- 2 cups frozen mixed vegetables (thawed)
- 2 cups cooked chopped chicken
- 2 teaspoons chopped fresh parsley
At a glance
PER SERVING · TIME 35M
CAL 20%·PRO 59%
CARBS 50G51% OF CAL
9G FIBER0G ADDED9G INTRINSIC32G OTHER9G TOTAL SUGAR
FAT 9G21% OF CAL
1G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 25m
- Sodium
- 1144mg
- Total sugar
- 9g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1493mg
- Calcium
- 108mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1144MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.