Chicken Vegetable Soup Recipe
Not only is this recipe extremely low in fat, but it's as convenient as it is delicious. Chock-full of corn, lentils and tender chunks of chicken, the thick satisfying soup simmers to a heartwarming perfection in the slow cooker.—Connie Thomas, Jensen, Utah
This recipe is:
Healthy
8 Servings
Prep: 5 min.
Cook: 6 hours
Ingredients
1 can (28 ounces) diced tomatoes, undrained
2 cups reduced-fat reduced-sodium chicken broth
2 cups cubed cooked chicken breast
1 cup frozen corn
2 celery ribs with leaves, chopped
1 can (6 ounces) tomato paste
1/4 cup dried lentils, rinsed
1 tablespoon sugar
1 tablespoon Worcestershire sauce
2 teaspoons dried parsley flakes
1 teaspoon dried marjoram
Directions
In a 3-qt. slow cooker, combine all ingredients. Cover and cook on low for 6-8 hours or until vegetables are tender. Yield: 8 servings (2 quarts).
Nutritional Analysis: One serving (1 cup) equals 140 calories, 1 g fat (trace saturated fat), 27 mg cholesterol, 388 mg sodium, 18 g carbohydrate, 3 g fiber, 15 g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1 very lean meat.
Chicken Vegetable Soup published in Light & Tasty October/November 2002, p6
Beth Layman :)
GH:Anna,Robert & Robin Scorpio(Drake) Fan Forever
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