Vegetable Soup with Chicken

35 min · Serves 6

From USDA MyPlate Kitchen. A Harvest of Recipes with USDA Foods Adapted from a recipe by Natalie Gibson, San Pasqual Reservation

Steps written by Kubbord

What goes in

• 1 cancanned chicken
• 3 cupswater
• 3corn
• 1 canlow-sodium peas
• 1 lbcarrots
• 2 lbpotatoes

How to cook it

1. Cut the kernels off the 3 ears of corn, slice the 1 pound of carrots into rounds, and chop the 2 pounds of potatoes into bite-sized pieces.
2. In a large pot, combine the 1 can of canned chicken and 3 cups of water, then place over medium-high heat for 4 to 5 minutes until steaming and hot.
3. Add the corn kernels, sliced carrots, chopped potatoes, and 1 can of low-sodium peas to the pot.
4. Bring the liquid to a rolling boil over medium-high heat and let it boil for 10 seconds.
5. Lower the heat to low to maintain a gentle simmer, cover, and cook for about 30 minutes until the potatoes and carrots are tender when pierced with a fork and the chicken reaches an internal temperature of 165°F (74°C).
6. Remove the pot from the heat and ladle the soup into bowls to serve warm.

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