Recipes

Chicken and Root Vegetable Soup

Chicken and Root Vegetable Soup 

0 from 0 votes
Cuisine: Heart Healthy, Diabetes Friendly, Gluten FreeDifficulty: Hard
Servings

4

servings
Prep time

10

minutes
Cooking time

30

minutes
Calories

140

kcal

    Ingredients

    • 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

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