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Main-Dish Chicken Soup


Main Dish Chicken Soup

Main Dish Chicken Soup

Yield

Makes 6 servings

Ingredients

1 can (about 49-1/2 ounces) fat-free reduced-sodium chicken broth or 3 cans (about 14 ounces each) fat-free reduced-sodium chicken broth plus 6 ounces of water
1 cup grated carrots
1/2 cup sliced green onions
1/2 cup diced red bell pepper
1/2 cup frozen green peas
1 seedless cucumber
12 chicken tenders (about 1 pound)
1/2 teaspoon white pepper

Preparation

  1. Place broth in large 4-quart Dutch oven. Bring to a boil over high heat. Add carrots, green onions, bell pepper and peas. Return to a boil. Reduce heat; simmer 3 minutes.
  2. Meanwhile, cut ends off cucumber and discard. Using vegetable peeler, start at top and make long, noodle-like strips of cucumber. Slice any remaining cucumber pieces thinly with knife. Add cucumber to Dutch oven; cook 2 minutes over low heat.
  3. Add chicken tenders and white pepper; simmer 5 minutes or until chicken is cooked through.

Serving Suggestion

Serve with a small mixed green salad or sliced tomatoes on a bed of lettuce and crusty French bread.

Nutritional Information

Serving Size: 1-3/4 cups
Sodium 304 mg
Protein 26 g
Fiber 2 g
Carbohydrate 7 g
Cholesterol 68 mg
Saturated Fat <1 g
Total Fat 3 g
Calories from Fat 15 %
Calories 158

Dietary Exchange

Meat 2-1/2
Vegetable 1-1/2

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