Chicken and Vegetable Soup

RECIPESPLUS
8Ingredients
45Minutes
840Calories

Ingredients

US|METRIC
  • 2 1/4 pounds chicken wings (trimmed)
  • 5 cups chicken stock
  • 2 carrots (peeled, chopped)
  • 2 stalks celery (chopped)
  • 1 large potato (peeled, chopped)
  • 15 ounces creamed corn
  • chopped parsley
  • crusty bread
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    Directions

    1. Place chicken wings in a large saucepan and cover with water. Bring to a boil and cook for 2 mins. Drain and rinse.
    2. Transfer chicken wings to a clean saucepan along with stock, carrots, celery and potato. Reduce heat and simmer, covered, for 25-30 mins, until chicken is cooked through and vegetables are tender. Skim surface occasionally.
    3. Add corn and simmer for 2-3 mins. Season. Sprinkle with chopped parsley and serve with crusty bread.
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    NutritionView More

    840Calories
    Sodium40% DV950mg
    Fat68% DV44g
    Protein116% DV59g
    Carbs17% DV50g
    Fiber16% DV4g
    Calories840Calories from Fat400
    % DAILY VALUE
    Total Fat44g68%
    Saturated Fat10g50%
    Trans Fat
    Cholesterol205mg68%
    Sodium950mg40%
    Potassium1380mg39%
    Protein59g116%
    Calories from Fat400
    % DAILY VALUE
    Total Carbohydrate50g17%
    Dietary Fiber4g16%
    Sugars12g24%
    Vitamin A120%
    Vitamin C50%
    Calcium8%
    Iron20%

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

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