Name: Chicken Veggie Soup I recipe
Ingredients: 2 (14.5 ounce) cans chicken broth;1 cup baby carrots, halved;2 potatoes, peeled and cubed;½ (4.5 ounce) can mushrooms, drained

All Recipes Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Ingredients

2 (14.5 ounce) cans chicken broth 1 cup baby carrots, halved 2 potatoes, peeled and cubed ½ (4.5 ounce) can mushrooms, drained

Nutrition Info

97.7 calories carbohydrate: 22.2 g cholesterol: : - fat: 0.2 g fiber: 3.7 g protein: 2.7 g saturatedFat: : - servingSize: - sodium: 99.5 mg sugar: 2.7 g transFat: : - unsaturatedFat: : -

Directions

In a large saucepan over medium high heat, combine the chicken stock, carrots and potatoes and simmer for 20 minutes, or until potatoes are tender. Add the mushrooms and simmer for 5 more minutes.

Recipe Yield

4 servings

Recipe Note

This is a simple way to make a flavorful soup without much effort. It's low in fat and has good flavor. Season it to your taste. It's also good with noodles added.