Skip to main content
  • Members: On March 31, 2023, the pilot program between AmericasHealth Plan (AHP) and Gold Coast Health (AHP) will end. All AHP Medi-Cal members will be GCHP members as of April 1, 2023. Your benefits are not changing. You will continue to have Medi-Cal coverage. Click here for more information.

  • Providers: Please be aware of the Medi-Cal Rx Reinstatement of Prior Authorization Requirements and Retirement of the Transition Policy for Beneficiaries 22 Years of Age and Older. Click here for more information.

Please select your language.

Selecciona tu idioma.

Health library

Back to health library

Grandma's chicken vegetable soup

Pot of soup on a stovetop

Makes 4 servings

Ingredients

1 can (14 1/2-ounce) reduced-sodium chicken broth

1/2 cup water

1 pound (3 medium) potatoes, cut into 1/2-inch cubes

1 medium carrot, cut into 1/4-inch slices

1 pound boned and skinned chicken breasts, cut into 1-inch chunks

1 medium zucchini, cut into 1/4-inch slices

3 green onions, sliced

2 teaspoons dried basil

1/8 teaspoon salt

1/8 teaspoon black pepper

Directions

  • In 3-quart saucepan over medium heat, combine broth and water.
  • Cover and bring to boil.
  • Add potatoes and carrot; cover and cook 5 minutes.
  • Add chicken, zucchini, onions and basil; bring to boil, reduce heat, cover and cook until chicken is opaque throughout, about 7 minutes.
  • Season with salt and pepper.

Nutrition information

Serving size: 1/4 recipe. Amount per serving: 240 calories, 3g total fat (1g saturated fat), 25g carbohydrates, 28g protein, 4g dietary fiber, 216mg sodium.

Source: Produce for Better Health Foundation

Related stories