Ingredientsservings 98 cals
- In a large saucepan over medium high heat, combine the chicken stock, carrots and potatoes and simmer for 20 minutes, or until potatoes are tender. Add the mushrooms and simmer for 5 more minutes.
Per Serving: 98 calories; 0.2 g fat; 22.2 g carbohydrates; 2.7 g protein; 0 mg cholesterol; 99 mg sodium. Full nutrition
ReviewsRead all reviews 5
I'm confused...there's ïsn't any "chicken" in this chicken soup... Bland. It might be quick, but the extra time it might take to add more ingredients and flavor would well be worth it. Soup ou...
Recipe was a bit bland. I added 1/2 cup of chopped chicken (leftovers) seasoned with a dash or two of seasoned salt and it definately was a good, quick and easy soup.
I did not care for this. NEEDS chicken and MORE VEGGIES to be chicken and veggie soup!