Chicken Vegetable Soup
Light & Tasty
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
SERVINGS: 8
CATEGORY: Low Fat
METHOD: Slow Cooker
TIME: 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 Domino® or C&H® Granulated Pure Cane 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).
Nutrition Facts
One serving:(1 cup)
Calories: 140,Fat:1 g,Saturated Fat:0 g,Cholesterol:
Diabetic Exchange:
1 starch, 1 vegetable, 1 very lean meat.
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