Ingredients
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2 tablespoons vegetable oil
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2 skinless, boneless chicken breasts, diced
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1 pinch seasoned salt, or to taste
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ground black pepper to taste
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½ onion, chopped
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½ teaspoon minced garlic
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4 cups chicken broth
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2 cups water
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2 large russet potatoes, quartered and thinly sliced
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2 carrots, chopped
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2 stalks celery, chopped
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1 pinch cayenne pepper, or to taste (Optional)
Directions
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Gather the ingredients.
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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.
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Nutrition Facts (per serving)
| 309 | Calories |
| 9g | Fat |
| 41g | Carbs |
| 17g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 309 | |
| % 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.
