Main Dish Chicken Soup
Makes 6 servings
|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|
|12||chicken tenders (about 1 pound)|
|1/2||teaspoon white pepper|
- 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.
- 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.
- Add chicken tenders and white pepper; simmer 5 minutes or until chicken is cooked through.
Serve with a small mixed green salad or sliced tomatoes on a bed of lettuce and crusty French bread.
|Serving Size:||1-3/4 cups|
|Saturated Fat||<1 g|
|Total Fat||3 g|
|Calories from Fat||15 %|
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