Recipe
Soup, Chili & Stew
Chicken, Broccoli and Corn Soup
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 12
| Quantity | Ingredient | Add |
|---|---|---|
| 1 lbs. skinless, boneless chicken breast, cubed | ||
| 1 (8.1 oz) pkg Hy-Vee cheddar & broccoli Chicken Partner, noodles and sauce packet included | ||
| 1 c. Hy-Vee frozen corn | ||
| 2 (14 oz each) cans garlic-flavored chicken broth | ||
| Hy-Vee salt and Hy-Vee black pepper, to taste | ||
| 2 c. fat-free half-and-half |
Directions
- In a large saucepan, cook chicken over medium heat until browned.
- Stir in noodles, sauce packet, corn, broth, salt and pepper.
- Bring soup to a boil. Simmer 15 minutes or until noodles are tender. Stir in half-and-half. Cook until heated through.
Nutrition facts
Servings
160 Calories per serving
Amounts Per Serving
- Total Fat: 3.5g
- Cholesterol: 25mg
- Sodium: 740mg
- Total Carbohydrates: 18g
- Protein: 13g
Daily Values
0%
Vitamin A 4%
0%
Vitamin C 2%
0%
Iron 4%
0%
Calcium 6%