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Vegetable Soup with Chicken

Vegetable Soup with Chicken in a bowl
Makes: 6 Servings

This soup can be prepared quickly in one pot for lunch or dinner.

Ingredients

  • 1 can chicken (about 12 ounces)
  • 3 cups water
  • 3 ears corn (or 1 can low-sodium whole kernel corn)
  • 1 can low-sodium peas (about 15 ounces)
  • 1 pound fresh carrots, peeled and diced (or 1 can low-sodium carrots, about 15 ounces)
  • 2 pounds potatoes, peeled and diced (or 2 cans low-sodium sliced potatoes, about 15 ounces each)

Directions

  1. In a large pot, heat the chicken and water over medium to high heat until hot.
  2. Cut the kernels off the ears of corn.
  3. Add the corn kernels and all other ingredients to the pot and boil for 10 seconds.
  4. Lower the heat and simmer for about 30 minutes.

Notes

Tip for cooking chicken: The recommended safe minimum internal temperature for chicken is 165 degrees F, as measured with a food thermometer.

Learn more about:

Source:

A Harvest of Recipes with USDA Foods
Adapted from a recipe by Natalie Gibson, San Pasqual Reservation

Nutrition Information

Serving Size: 1 1/4 cups
Nutrients Amount
Total Calories 342
Total Fat 6 g
Saturated Fat 2 g
Cholesterol 28 mg
Sodium 356 mg
Carbohydrates 52 g
Dietary Fiber 9 g
Total Sugars 11 g
Added Sugars included 0 g
Protein 23 g
Vitamin D 0 mcg
Calcium 70 mg
Iron 3 mg
Potassium 1206 mg

N/A will display when nutrient data is unavailable

Please note: nutrient values are subject to change as data is updated

Nutrients Amount
Total Calories 342
Total Fat 6 g
Saturated Fat 2 g
Monounsaturated Fat 2 g
Polyunsaturated Fat 2 g
Linoleic Acid 1 g
α-Linolenic Acid 0.1 g
Omega 3 - EPA 0 g
Omega 3 - DHA 0 g
Cholesterol 28 mg
Carbohydrates 52 g
Dietary Fiber 9 g
Total Sugars 11 g
Added Sugars included 0 g
Protein 23 g
Minerals
Calcium 70 mg
Potassium 1206 mg
Sodium 356 mg
Copper 0 mg
Iron 3 mg
Magnesium 89 mg
Phosphorus 292 mg
Selenium 12 mg
Zinc 3 mg
Vitamins
Vitamin A 675 mcg
Vitamin B6 0.7 mg
Vitamin B12 0.6 mcg
Vitamin C 26 mg
Vitamin D 0 mcg
Vitamin E 1 mg
Vitamin K 28 mcg
Folate 91 mcg
Thiamin 0.3 mg
Riboflavin 0.3 mg
Niacin 5 mg
Choline 95 mg

N/A will display when nutrient data is unavailable

Please note: nutrient values are subject to change as data is updated

MyPlate Food Groups

Protein Foods 2 ounces
Vegetables 2 1/4 cups
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MyPlate.gov is based on the Dietary Guidelines for Americans, 2020-2025