- TLC >
- Guides >
- Food >
- Recipes >
- Courses & Dishes >
- Soups & Chilis >
- Soups
Skillet Chicken Soup
Browse the recipe Skillet Chicken Soup
Skillet Chicken Soup
YIELD Makes 4 servings
See Cooking Videos
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:
- Toss chicken with paprika, salt and black pepper in medium bowl until coated.
- 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.
- 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.
This recipe appears in:
Soups
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 |