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Nutrition Facts
| Serving Size | 1 cup |
| Amount Per Serving | |
| Calories | 163 |
% Daily Value | |
| Total Fat 4.5g | 25% |
| Saturated Fat 1.0g | 6% |
| Trans Fat | 0.0% |
| Cholesterol 23mg | |
| Sodium 315mg | |
| Total Carbohydrate 18.0g | 44% |
| Dietary Fiber 3.0g | 7% |
| Sugars 2.6g | 6% |
| Protein 13.0g | 32% |
| Vitamin A | 225.5% |
| Vitamin C | 7.6% |
| Calcium | 39% |
| Iron | 1.1% |
Prep Time |
Cook Time |
Total Time |
Makes |
Calories |
|---|---|---|---|---|
20 min. |
20 min. |
40 min. |
5 |
163 |
Chicken Corn Soup
This hearty soup comes together in a snap!
Ingredients:
1 cup chopped onion
2 cups diced celery
1 Tbsp vegetable oil
1 cup roasted chicken breast, skinless, diced
2 cups chicken broth
1 Tbsp all-purpose flour
1 cup water
2 cups frozen corn
Ground black pepper, to taste
1 tsp garlic powder
1 Tbsp dried parsley
1/2 tsp dried thyme
2 cups diced celery
1 Tbsp vegetable oil
1 cup roasted chicken breast, skinless, diced
2 cups chicken broth
1 Tbsp all-purpose flour
1 cup water
2 cups frozen corn
Ground black pepper, to taste
1 tsp garlic powder
1 Tbsp dried parsley
1/2 tsp dried thyme
Instructions:
Heat a large soup pot over medium-high heat. saute onion and celery in vegetable oil until golden, about 3 minutes. Add the chicken breast and broth. Mix the flour with the water and add to pot. Add the corn. Bring the mixture to a boil and add seasonings. Cook until vegetables are tender, about 8-10 minutes. Serve hot.
Cook's Tips:
For better heart health, stick to low-sodium chicken broth.