Grandma's chicken vegetable soup

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Makes 4 servings

Ingredients

1 can (14 1/2-ounce) reduced-sodium chicken broth

1/2 cup water

1 pound (3 medium) potatoes, cut into 1/2-inch cubes

1 medium carrot, cut into 1/4-inch slices

1 pound boned and skinned chicken breasts, cut into 1-inch chunks

1 medium zucchini, cut into 1/4-inch slices

3 green onions, sliced

2 teaspoons dried basil

1/8 teaspoon salt

1/8 teaspoon black pepper

Directions

  • In 3-quart saucepan over medium heat, combine broth and water.
  • Cover and bring to boil.
  • Add potatoes and carrot; cover and cook 5 minutes.
  • Add chicken, zucchini, onions and basil; bring to boil, reduce heat, cover and cook until chicken is opaque throughout, about 7 minutes.
  • Season with salt and pepper.

Nutrition information

Serving size: 1/4 recipe. Amount per serving: 240 calories, 3.1g total fat (1g saturated fat), 25g carbohydrates, 28g protein, 4g dietary fiber, 216mg sodium.

Source: Produce for Better Health Foundation (supplied courtesy of the United States Potato Board)

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Disclaimer

This information is provided for educational purposes only. Individuals should always consult with their healthcare providers regarding medical care or treatment, as recommendations, services or resources are not a substitute for the advice or recommendation of an individual's physician or healthcare provider. Services or treatment options may not be covered under an individual's particular health plan.