Nutrition Facts

  • One serving:
  • 1-1/3 cups
  • Calories:
  • 195
  • Fat:
  • 3 g
  • Saturated Fat:
  • 1 g
  • Cholesterol:
  • 44 mg
  • Sodium:
  • 820 mg
  • Carbohydrate:
  • 21 g
  • Fiber:
  • 3 g
  • Protein:
  • 19 g
  • Diabetic Exch:
  • 2 very lean meat, 2 vegetable, 1 starch.

Simple Chicken Soup

“I revised a recipe that my family loved so it would be lighter and easier to make,” explains Sue West of Alvord, Texas. “It’s a hearty and healthy meal served with a green salad and fresh bread.”

SERVINGS

6

CATEGORY

Low Fat

METHOD

Other stovetop

PREP

20 min.

TOTAL

20 min.

INGREDIENTS

  • 2 cans (14-1/2 ounces each) reduced-sodium chicken broth
  • 1 tablespoon dried minced onion
  • 1 package (16 ounces) frozen mixed vegetables
  • 2 cups cubed cooked chicken breast
  • 2 cans (10-3/4 ounces each) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted

DIRECTIONS

In a large saucepan, bring the broth and onion to a boil. Reduce heat. Add the vegetables; cover and cook for 6-8 minutes or until crisp-tender. Stir in the chicken and soup; heat through. Yield: 6 servings.

Printed from tasteofhome.com Jul 25, 2008

Copyright Reiman Media Group, Inc © 2008