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Beef Stew in Red Wine
Learn how to prepare all kinds of stews that can warm up even the coldest day or night.
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
