Skillet Chicken Soup

Skillet Chicken Soup

Skillet Chicken Soup


Makes 4 servings


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


  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
Calories 284
Calories from Fat 16 %
Total Fat 5 g
Saturated Fat 1 g
Cholesterol 52 mg
Carbohydrate 30 g
Fiber 8 g
Protein 28 g
Sodium 721 mg

Dietary Exchange

Starch 1
Vegetable 2
Meat 3

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