Baby carrots, canned button mushrooms and cubed potatoes are cooked in chicken broth to create this simple soup which is low in fat and calories.
INGREDIENTS (for 4 servings):
- 2 (14.5 ounce) cans chicken broth
- 1 cup baby carrots, halved
- 2 potatoes, peeled and cubed
- 1/2 (4.5 ounce) can mushrooms, drained
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.