Chunky Chicken and Vegetable Soup the Editors of Publications International, Ltd.
Chunky Chicken and Vegetable Soup
Makes 4 servings
|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|
|1/2||cup sliced carrots|
|1||tablespoon finely chopped fresh parsley|
|1/4||teaspoon dried thyme|
|1/8||teaspoon black pepper|
- 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.
|Serving Size:||1 bowl soup (1/4 of total recipe)|
|Saturated Fat||3 g|
|Total Fat||8 g|
|Calories from Fat||57 %|
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