Quick Chicken & Vegetable Soup

25 min · Serves 4

Based on a recipe from Pennsylvania Nutrition Education Network, via USDA MyPlate Kitchen

What goes in

• 14.8 mlonion
• 1 canlow-sodium canned tomatoes
• 1 cuppotatoes
• 2 cupslow-sodium chicken broth
• ½ cupcooked chicken
• 1 packfrozen mixed vegetables
• 1.2 mlthyme
• 0.6 mlground black pepper
• 0.6 mlsalt

How to cook it

1. Combine the broken-up canned tomatoes, potato pieces, and chicken broth in a pot over medium heat and bring to a boil.
2. Stir in the chopped onion, reduce the heat to low, and simmer uncovered for 10 minutes.
3. Add the cooked chicken, frozen mixed vegetables, thyme, black pepper, and salt to the pot.
4. Cover with a lid and cook on low for at least 5 minutes longer, until the vegetables are completely tender.

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