From the Pantry Butler kitchen

Vegetable Soup with Chicken

6 servings

Vegetable Soup with Chicken

This soup can be prepared quickly in one pot for lunch or dinner. USDA MyPlate Kitchen — A Harvest of Recipes with USDA Foods — Adapted from a recipe by Natalie Gibson, San Pasqual Reservation (public domain), via myplate.food

Ingredients

  • 1 can chicken — about 12 ounces
  • 3 cups water
  • 3 ears corn — or 1 can low-sodium whole kernel corn
  • 1 can low-sodium peas — about 15 ounces
  • 1 pound fresh carrots, peeled and diced — or 1 can low-sodium carrots, about 15 ounces
  • 2 pounds potatoes, peeled and diced — or 2 cans low-sodium sliced potatoes, about 15 ounces each

Method

  1. In a large pot, heat the chicken and water over medium to high heat until hot.
  2. Cut the kernels off the ears of corn.
  3. Add the corn kernels and all other ingredients to the pot and boil for 10 seconds.
  4. Lower the heat and simmer for about 30 minutes.

Save this to your own cookbook

The Pantry Butler keeps every recipe you find in one place — tap Share on anything from Instagram or a food blog and it files the ingredients and steps for you. Free for your first 20 recipes.

Save this recipe →

← The Kitchen Table