Chicken Gumbo Soup
Serve with crusty whole wheat rolls.

Servings: 4

• 3 chicken breasts, deboned, cooked, diced
• 2 stalks celery, diced
• 1 onion, diced
• 4 cups fat-free chicken broth or defatted chicken stock
• 1 - 16 ounce can tomatoes, undrained
• 1 carrot, peeled and diced

• 1/3 cup green peppers, diced
• 1/3 cup long grain rice, uncooked
• 1 cup frozen okra
• 2 tablespoons parsley, chopped
• 1 bay leaf
• 1 dash Worcestershire sauce
• Fresh ground black pepper and salt to taste

In a large soup pot, add all ingredients. Bring to a boil. Reduce heat and simmer until all vegetables and rice are tender.

Remove bay leaf and serve warm.

Per Serving: 227 Calories; 2g Fat (5.2% calories from fat); trace Saturated Fat; 35g Protein; 27g Carbohydrate; 4g Dietary Fiber; 51mg Cholesterol; 753mg Sodium. Exchanges: 1 Grain(Starch); 4 Lean Meat; 2 1/2 Vegetable.

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