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Main-Dish Chicken Soup
Main Dish Chicken Soup
Yield: Makes 6 servings
Ingredients:
1can (about 49-1/2 ounces) fat-free reduced-sodium chicken broth or 3 cans (about 14 ounces each) fat-free reduced-sodium chicken broth plus 6 ounces of water
1cup grated carrots
1/2cup sliced green onions
1/2cup diced red bell pepper
1/2cup frozen green peas
1seedless cucumber
12chicken tenders (about 1 pound)
1/2teaspoon white pepper
Preparation:
1.Place broth in large 4-quart Dutch oven. Bring to a boil over high heat. Add carrots, green onions, bell pepper and peas. Return to a boil. Reduce heat; simmer 3 minutes.2.Meanwhile, cut ends off cucumber and discard. Using vegetable peeler, start at top and make long, noodle-like strips of cucumber. Slice any remaining cucumber pieces thinly with knife. Add cucumber to Dutch oven; cook 2 minutes over low heat.3.Add chicken tenders and white pepper; simmer 5 minutes or until chicken is cooked through.
Serving Suggestion:
Serve with a small mixed green salad or sliced tomatoes on a bed of lettuce and crusty French bread.
Nutritional Information:
Serving Size: 1-3/4 cups
Sodium
304 mg
Protein
26 g
Fiber
2 g
Carbohydrate
7 g
Cholesterol
68 mg
Saturated Fat
Total Fat
3 g
Calories from Fat
15 %
Calories
158
Dietary Exchange:
Meat
2-1/2
Vegetable
1-1/2
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