Quick Chicken Vegetable Soup

Preparation:  5 min. Cooking: 15 min. Total: 20 min.
Recipe photo
  • 1 3/4 Pint chicken stock
  • 4 Tbsp water
  • 1 Lb frozen vegetable and pasta mix
  • 1 1/2 Cup pre-cooked chicken , or turkey, cubed
Combine stock and water in a saucepan over high heat. Bring to a boil. Stir in frozen vegetables and pasta. Stir in chicken and return to a boil. Reduce heat to low and simmer 8-10 minutes, or until vegetables and pasta are tender.
Calories
210 Cal
Fat
5.5 g
Carbs
16 g
Protein
23 g
Fiber
5 g
Sugar
4.2 g
Cholesterol
44 mg
Sodium
1000 mg


Nutrients

Fiber     5 g
Fat     5.5 g
Sugar     4.2 g
Carbs     16 g
Protein     23 g
Calories     210 Cal

Fats

Fat, Poly     1.2 g
Fat, Mono     2.1 g
Fat, Sat     1.5 g
Fat, Trans     0 g
Fat, Percent     24 %

Vitamins

Vitamin, K     27 mcg     22 %
Vitamin, A     4900 IU     160 %
Vitamin, B12     0.4 mcg     16 %
Niacin     11 mg     66 %
Riboflavin     0.3 mg     20 %
Vitamin, C     3.6 mg     4 %
Vitamin, D     0 IU     0 %
Vitamin, B6     0.4 mg     25 %
Vitamin, E     0.6 mg     4.1 %
Panto, Acid     0.7 mg     14 %
Choline     76 mg     14 %
Thiamin     0.1 mg     10 %

Minerals

Calcium     45 mcg     4.5 %
Phosphorus     230 mg     33 %
Magnesium     41 mg     9.9 %
Copper     0.2 mcg     26 %
Fluoride     140 mcg     3500 %
Zinc     1.3 mg     12 %
Cholesterol     44 mg     0.4 %
Sodium     1000 mg     68 %
Selenium     13 mcg     24 %
Manganese     0.7 mg     9.4 %
Potassium     500 mg     11 %
Iron     1.9 mg     24 %