Quick Chicken & Veggie Soup

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 120.6
  • Total Fat: 1.8 g
  • Cholesterol: 17.1 mg
  • Sodium: 556.3 mg
  • Total Carbs: 16.7 g
  • Dietary Fiber: 3.8 g
  • Protein: 10.3 g

View full nutritional breakdown of Quick Chicken & Veggie Soup calories by ingredient
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This soup has a kick of flavor and is easy as 1-2-3! This soup has a kick of flavor and is easy as 1-2-3!
Number of Servings: 12


    1 lb chicken breast, no skin or bone
    3 cups of water (more of less depending on how "soupy" you like your soup)
    2 cans of peas w/carrots
    1 can of whole kernel corn
    1 can of pinto beans
    1/2 small onion, chopped
    1 can of stewed tomatoes
    2 1/2 cups of your favorite spaghetti sauce
    pepper to taste


Makes 12-1cup servings.
1. Boil chicken in water until cooked thoroughly (about 15 minutes). Remove chicken and pour out about 1/2 of the water.
2. Dump in peas w/carrots, corn, beans, onions, tomatoes, and spaghetti sauce into the remaining water.
3. Chop chicken into tiny cubes and place back into soup pot.
4. Let simmer stirring frequently for 15 minutes or until onions are completely soft. Add pepper to taste if desired.

This dish is served great with whole wheat crackers or cheese cubes; however, those 2 items are not calculated into the final nutrition value. Enjoy!!

Number of Servings: 12

Recipe submitted by SparkPeople user KHOLDEN85.

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