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Soup: Chicken and Vegetables Hot Soup
Easy to make tangy chicken vegetable soup.
Ingredients
8 oz chicken meat
3 tsps hot sauce
1 cup broth
1 stalk medium celery
1 cup peas and carrots
1 cup water
Instructions
1. In a soup pot, take a box of low sodium broth (like Campbell's) plus an equal portion of water.
2. Add can of peas and carrots (or your other favorite vegetables) and diced stalk of celery.
3. Add a cup of cooked, diced chicken.
4. Add a tablespoon of pepper or hot sauce.
5. Simmer until celery is tender.
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Nutrition Facts
Serving Size: 10
| Amount Per ONE Serving | ||
|---|---|---|
| Calories 37 kcal | ||
| Fat 0.39 g | ||
| Carbohydrate 2.46 g | ||
| Protein 5.92 g | ||
| Iron 21 mg | ||
| Calcium 11 mg | ||
| Cholesterol 13 mg | ||
| Monounsaturated Fat 0.09 g | ||
| Polyunsaturated Fat 0.11 g | ||
| Saturated Fat 0.1 g | ||
| Trans Fat 0.01 | ||
| Sodium 201 mg | ||
| Sugar 0.09 g | ||
| Potassium 98 mg | ||
| Vitamin A 299 mcg | ||
| Vitamin C 53 mg | ||
| Fiber 0.6 g | ||
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