Food and Nutrition


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Quick Chicken and Vegetable Soup

This healthy recipe comes from NDSU Extension Service.


  • 1 (16-ounce) can chopped tomatoes, reduced sodium
  • 1 (14-ounce) can chicken broth, reduced sodium*
  • 1 medium onion, chopped
  • 1 c. chopped, cooked chicken
  • 1 (10-ounce) package frozen mixed vegetables (peas, carrots, corn)
  • 1/4 tsp. thyme, optional
  • 1/8 tsp. pepper

* You can make your own broth with bouillon and water.


Add tomatoes and broth to pot. Heat to boiling, then add chopped onion. Simmer about five minutes or until onion is tender. Add remaining ingredients, cover pan and cook for about 10 minutes, until vegetables are tender and chicken is heated through.

Notes: Use only fully cooked chicken to make this recipe. Package size of vegetables may vary by food brand; a little more or less of the ingredients will not affect the quality.

Makes 4 servings.

Per Serving: about 140 calories, 1.5 grams (g) of fat, 15 g carbohydrate, 5 g fiber, 16 g protein and 370 mg sodium

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