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Chunky Chicken and Vegetable Soup
Browse the recipe Chunky Chicken and Vegetable Soup
Chunky Chicken and Vegetable Soup
YIELD Makes 4 servings
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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:
- 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.
- Add broth, water, carrots, cream, parsley, thyme and black pepper. Simmer 10 minutes or until carrots are tender.
This recipe appears in:
Soups
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 |