Ingredients

  • 5 cups chicken stock
  • 2 stalks celery (trimmed, thinly sliced)
  • 2 carrots (peeled and cut into 1/2 inch pieces)
  • 1 potato (peeled and cut into 1/2 inch pieces)
  • 5 ounces sugar snap peas (trimmed, chopped coarsely)
  • 3 scallions (sliced thinly)
  • 14 ounces corn (drained)
  • 1 pound cooked chicken (coarsely shredded)

Directions

  1. Place the stock and 1 cup water in large saucepan and bring to a boil. Add the celery, carrot and potato and return to boil. Reduce heat and simmer, covered, for about 10 mins or until the vegetables are just tender.
  2. Add the snap peas, scallion and corn to the soup and cook, covered, for 2 mins. Add the chicken and stir until heated through. Season to taste and serve.
Discover more recipes from RecipesPlus

NutritionView more

530Calories
Sodium24%DV570mg
Fat31%DV20g
Protein88%DV45g
Carbs15%DV46g
Fiber28%DV7g

PER SERVING *

Calories530Calories from Fat180
% DAILY VALUE*
Total Fat20g31%
Saturated Fat4.5g23%
Trans Fat
Cholesterol110mg37%
Sodium570mg24%
Potassium1270mg36%
Protein45g88%
Calories from Fat180
% DAILY VALUE*
Total Carbohydrate46g15%
Dietary Fiber7g28%
Sugars13g26%
Vitamin A
Vitamin C
Calcium
Iron

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

Reviews(0)

Yummly User