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Navy Vegetable Soup with Tortilla Crisps
Soups are one of the easiest meals to make and perhaps that's why they are so popular. Read how to make your own soup with our recipes.
Chunky Chicken and Vegetable Soup
Yield: Makes 4 servings
Ingredients:
1
tablespoon canola oil
1
boneless skinless chicken breast (about 1/4 pound), diced
1/2
cup chopped green bell pepper
1/2
cup thinly sliced celery
2
green onions, sliced
2
cans (about 14 ounces each) chicken broth
1
cup water
1/2
cup sliced carrots
2
tablespoons cream
1
tablespoon finely chopped fresh parsley
1/4
teaspoon dried thyme
1/8
teaspoon black pepper
Preparation:
1.
Heat oil in large saucepan over medium heat. Add chicken; cook and stir 4 to 5 minutes or until cooked through. Add bell pepper, celery and onions. Cook and stir 7 minutes or until vegetables are tender.
2.
Add broth, water, carrots, cream, parsley, thyme and black pepper. Simmer 10 minutes or until carrots are tender.
Nutritional Information:
| Serving Size: 1 bowl soup (1/4 of total recipe) | |
| Sodium | 895 mg |
| Protein | 9 g |
| Fiber | 1 g |
| Carbohydrate | 5 g |
| Cholesterol | 27 mg |
| Saturated Fat | 3 g |
| Total Fat | 8 g |
| Calories from Fat | 57 % |
| Calories | 130 |
Dietary Exchange:
| Fat | 1 |
| Meat | 1 |
| Vegetable | 1 |
This recipe appears in:
Soups
