Cream Chicken Vegetable Soup
Serve with a slice of crusty French bread.

Serves: 4

• 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.

Per Serving: 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.

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