Chicken and Root Vegetable Soup
Servings
4
servingsPrep time
10
minutesCooking time
30
minutesCalories
140
kcalIngredients
2 cups rutabaga or turnip, chopped
2 cups carrots, chopped
1 cup onion, chopped
6 can (12.5 oz) white meat chicken, drained and rinsed
1 container (32 oz) low-sodium chicken broth
1 tbsp dried parsley or dill (optional)
2 tsp garlic powder
INSTRUCTIONS
- Peel and chop vegetables into bite-size pieces.
- Add vegetables, chicken, chicken broth, and seasoning to a large soup pot.
- Bring soup to a boil over medium-high heat.
- When soup boils, reduce heat to medium-low. Allow soup to simmer for 20-25 minutes or until vegetables are soft.
Notes
- Nutrition Facts (per serving): 220 calories; fat 3.5g; saturated fat 0g; trans fat 0g; cholesterol 55mg; sodium 350mg; carbohydrates 22g; dietary fiber 4g; sugar 8g; protein 28g; vitamin d 0mcg; calcium 76mg; iron 2mg; potassium712mg
- Serving Size: 1 1/2 Cup