Skillet Chicken Soup the Editors of Publications International, Ltd.
Skillet Chicken Soup
Makes 4 servings
|3/4||pound boneless skinless chicken breasts or thighs, cut into 3/4-inch pieces|
|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|
- 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.
|Serving Size:||1-1/4 cups soup with 2 tablespoons crushed croutons|
|Saturated Fat||1 g|
|Total Fat||5 g|
|Calories from Fat||16 %|
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