Recipe Details
Ingredients
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2tablespoonsvegetable oil
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2skinless, boneless chicken breasts, diced
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1pinchseasoned salt, or to taste
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ground black pepper to taste
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½onion, chopped
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½teaspoonminced garlic
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4cupschicken broth
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2cupswater
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2largerusset potatoes, quartered and thinly sliced
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2carrots, chopped
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2stalkscelery, chopped
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1pinchcayenne pepper, or to taste (Optional)
Cooking Directions
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Heat oil in a large soup pot over medium-high heat. Season chicken with seasoned salt and pepper, add to the pot, and cook, stirring occasionally, until no longer pink in the center, about 5 minutes.
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Add onion and cook until almost translucent, about 5 minutes. Add garlic and cook until slightly browned, about 2 minutes.
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Stir in broth, water, potatoes, carrots, and celery; cook until potatoes and carrots are tender, 15 to 20 minutes. Taste and adjust seasoning with salt, pepper, and cayenne.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe4 | |
| Calories309 | |
| % Daily Value * | |
| Total Fat 9g |
12% |
| Saturated Fat 1g |
7% |
| Cholesterol 35mg |
12% |
| Sodium 1302mg |
57% |
| Total Carbohydrate 41g |
15% |
| Dietary Fiber 6g |
21% |
| Total Sugars 6g |
|
| Protein 17g |
34% |
| Vitamin C 41mg |
46% |
| Calcium 60mg |
5% |
| Iron 2mg |
12% |
| Potassium 1065mg |
23% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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