Print
ShareThis
Sausage and Chicken Gumbo
Contrary to popular belief, Southern cuisine does not have to involve frying everything (but it helps in many cases). Learn the secrets of country cooking with our Southern recipes. Y'all enjoy.
Chicken Soup au Pistou
Yield: Makes 8 servings
Ingredients:
Nonstick olive oil cooking spray
1/2
pound boneless skinless chicken breasts, cut into 1/2-inch pieces
1
large onion, diced
3
cans (14-1/2 ounces each) chicken broth
1
can (15 ounces) whole tomatoes, undrained
1
can (14 ounces) Great Northern beans, rinsed and drained
2
medium carrots, sliced
1
large potato, diced
1/4
teaspoon salt
1/4
teaspoon black pepper
1
cup frozen Italian green beans
1/4
cup prepared pesto
Grated Parmesan cheese (optional)
Preparation:
1.
Spray large saucepan with cooking spray; heat over medium-high heat until hot. Add chicken; cook and stir about 5 minutes or until chicken is browned. Add onion; cook and stir 2 minutes.
2.
Add chicken broth, tomatoes with juice, Great Northern beans, carrots, potato, salt and pepper. Bring to a boil, stirring to break up tomatoes. Reduce heat to low. Cover and simmer 15 minutes, stirring occasionally. Add green beans; cook about 5 minutes more or until vegetables are tender.
3.
Ladle soup into bowls. Top each serving with 1-1/2 teaspoons pesto and sprinkle with Parmesan cheese, if desired.
Nutritional Information:
| Serving Size: about 1-1/2 cups soup | |
| Sodium | 1,064 mg |
| Protein | 12 g |
| Fiber | 5 g |
| Carbohydrate | 18 g |
| Cholesterol | 19 mg |
| Total Fat | 6 g |
| Calories from Fat | 30 % |
| Calories | 164 |
Dietary Exchange:
| Fat | 1/2 |
| Meat | 1 |
| Starch | 1 |
This recipe appears in:
French
