Chicken Veggie Soup I

Recipesfull introduces to you: Diabetic Recipes. (Chicken Veggie Soup I). 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.

Brief

Servings: 4

Yield: 4 servings

Chicken Veggie Soup I

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

Banana and Peanut Butter 4-Ingredient 'Ice Cream'

Diet and Healthy

Directions

Step 1

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.

Nutritional Information

Chicken Veggie Soup I

Servings Per Recipe:4

Calories: 97.7

% Daily Value *

Protein: 2.7g 5%

Carbohydrates: 22.2g 7%

Dietary Fiber: 3.7g 15%

Sugars: 2.7g

Fat: 0.2g

Vitamin A Iu: 4621.8IU 92%

Niacin Equivalents: 2.2mg 17%

Vitamin B6: 0.4mg 22%

Vitamin C: 21.9mg 36%

Folate: 28mcg 7%

Calcium: 25.2mg 3%

Iron: 1.3mg 7%

Magnesium: 30.2mg 11%

Potassium: 548.1mg 15%

Sodium: 99.5mg 4%

Thiamin: 0.1mg 12%

Calories From Fat: 1.7

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.