Barefeet in the Kitchen · by Mary Younkin★ 5.0 (1)
Chicken Vegetable Soup with Red Potatoes
NUTRITION · PER SERVING—
CAL 17%·PRO 60%
CARBS 37G43% OF CAL
5G FIBER0G ADDED0G INTRINSIC22G OTHER9G TOTAL SUGAR
FAT 9G24% OF CAL
3G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A nourishing chicken and vegetable soup loaded with potatoes, carrots, broccoli, and spinach. A classic, wholesome meal that's comforting and satisfying.
mainamericansoupchicken🍲 stockpotgluten free
View the full recipe on Barefeet in the Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1/2 yellow onion
- 2 cloves garlic
- 1 teaspoon olive oil
- 1 lb chicken (white or dark meat, diced into 1/2" pieces)
- 8 cups chicken stock (I used homemade stock, adjust salt to taste if using store bought)
- 3 medium red potatoes (peeled and diced into 1/2" pieces, about 2 cups total)
- 4 carrots (peeled and diced small, about 2 cups total)
- 1 cup broccoli florets (cut small)
- 2-3 cups baby spinach (two generous handfuls)
- kosher salt (to taste)
- freshly ground black pepper (to taste)
- Optional: Parmesan or Pecorino Romano cheese (finely grated or shaved)
At a glance
PER SERVING
CAL 17%·PRO 60%
CARBS 37G43% OF CAL
5G FIBER0G ADDED0G INTRINSIC22G OTHER9G TOTAL SUGAR
FAT 9G24% OF CAL
3G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Sodium
- 828mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1799mg
- Calcium
- 104mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 828MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.