Quick Country Cupboard Soup

4.3
(24)

A family favorite recipe that is very quick, when time is short and leftovers are plenty. This may also be made in a slow cooker. I like to add zucchini, peas, corn or any leftover 'soup friendly' veggie.

3
3
3
Servings:
6
Yield:
6 servings

Ingredients

  • ½ pound skinless, boneless chicken breast halves - cut into 1 inch cubes

  • 1 teaspoon vegetable oil

  • 1 cup thinly sliced carrots

  • 1 cup thinly sliced potatoes

  • 2 (1 ounce) packages dry onion soup mix

  • 2 tablespoons white sugar

  • 4 cups water

  • 1 (28 ounce) can crushed tomatoes

  • ¼ teaspoon Italian seasoning

  • 1 dash hot pepper sauce

  • ½ cup seashell pasta

  • ground black pepper to taste

Directions

  1. In a large stock pot, heat oil over medium heat; add meat and brown lightly.

  2. Stir in carrots, potatoes, onion soup mix, sugar, water, tomatoes, Italian seasoning, hot pepper sauce, and pepper. Stir frequently.

  3. Bring to a boil , add pasta and reduce heat. Simmer gently for 30 to 40 minutes or until vegetables are tender.

Nutrition Facts (per serving)

193 Calories
2g Fat
33g Carbs
14g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 193
% Daily Value *
Total Fat 2g 3%
Saturated Fat 0g 2%
Cholesterol 22mg 7%
Sodium 1042mg 45%
Total Carbohydrate 33g 12%
Dietary Fiber 5g 16%
Total Sugars 6g
Protein 14g
Vitamin C 20mg 100%
Calcium 81mg 6%
Iron 3mg 15%
Potassium 672mg 14%

* 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.