Cream Chicken Vegetable Soup
Serve with a slice of crusty French bread.
2 cups bonless
skinless chopped chicken breast*
2 tablespoons olive oil
1 cup chopped onions
1 cup chopped celery
1 tablespoon chopped red peppers
1 tablespoon minced garlic
6 cups fat-free chicken broth
2 chicken bouillon cubes
1/2 teaspoon thyme
1/2 teaspoon fresh ground black pepper
1 cup peeled and diced potatoes
1/4 cup peeled and diced carrots
1/2 cup fat-free half & half
* Raw hicken breasts are easier to dice if they are partially frozen.
In soup pot, sauté
chicken in olive for 3 minutes. Add onion, celery, green pepper and garlic.
Sauté for another 3 minutes. Add broth, boullion, thyme and pepper.
Bring to a boil.
Add potatoes and carrots. Reduce heat and simmer for 20 minutes, or until
vegetables are tender. Remove from heat; quickly stir in half & half.
299 Calories; 9g Fat (23.2% calories from fat); 1g Saturated Fat; 45g
Protein; 19g Carbohydrate; 2g Dietary Fiber; 69mg Cholesterol; 1261mg
Sodium. Exchanges: 1/2 Grain(Starch); 5 1/2 Lean Meat; 1 Vegetable; 0
Non-Fat Milk; 1 1/2 Fat.
Fat Recipes Furnished by LowFatLifestyle.com© - Copyright 2007