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Scallops Mock Seaweed Soup
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.
Skillet Chicken Soup
Yield: Makes 4 servings
Ingredients:
3/4
pound boneless skinless chicken breasts or thighs, cut into 3/4-inch pieces
1
teaspoon paprika
1/2
teaspoon salt
1/4
teaspoon black pepper
2
teaspoons vegetable oil
1
large onion, chopped
1
red bell pepper, cut into 1/2-inch pieces
3
cloves garlic, minced
1
cup fat-free reduced-sodium chicken broth
1
can (19 ounces) cannellini beans or small white beans, rinsed and drained
3
cups sliced savoy or napa cabbage
1/2
cup fat-free herb-flavored croutons, slightly crushed
Preparation:
1.
Toss chicken with paprika, salt and black pepper in medium bowl until coated.
2.
Heat oil in large, deep nonstick skillet over medium-high heat until hot. Add chicken, onion, bell pepper and garlic. Cook until chicken is no longer pink, stirring frequently.
3.
Add broth and beans; bring to simmer. Cover and simmer 5 minutes or until chicken is cooked through. Stir in cabbage; cover and simmer 3 additional minutes or until cabbage is wilted. Ladle into 4 shallow bowls; top evenly with crushed croutons.
Nutritional Information:
| Serving Size: 1-1/4 cups soup with 2 tablespoons crushed croutons | |
| Fiber | 8 g |
| Carbohydrate | 30 g |
| Cholesterol | 52 mg |
| Saturated Fat | 1 g |
| Total Fat | 5 g |
| Calories from Fat | 16 % |
| Calories | 284 |
| Protein | 28 g |
| Sodium | 721 mg |
Dietary Exchange:
| Vegetable | 2 |
| Starch | 1 |
| Meat | 3 |
This recipe appears in:
Soups
