Simple Chicken Soup Recipe
"I revised a recipe that my family loved so it would be lighter and easier to make," explains Sue West of Alvord, Texas. "It's a hearty and healthy meal served with a green salad and fresh bread."
This recipe is:
Healthy
Quick
6 Servings
Prep/Total Time: 20 min.
Ingredients
2 cans (14-1/2 ounces each) reduced-sodium chicken broth
1 tablespoon dried minced onion
1 package (16 ounces) frozen mixed vegetables
2 cups cubed cooked chicken breast
2 cans (10-3/4 ounces each) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
Directions
In a large saucepan, bring the broth and onion to a boil. Reduce heat. Add the vegetables; cover and cook for 6-8 minutes or until crisp-tender. Stir in the chicken and soup; heat through. Yield: 6 servings.
Nutritional Analysis: 1-1/3 cups equals 195 calories, 3 g fat (1 g saturated fat), 44 mg cholesterol, 820 mg sodium, 21 g carbohydrate, 3 g fiber, 19 g protein. Diabetic Exchanges: 2 very lean meat, 2 vegetable, 1 starch.
Simple Chicken Soup published in Light & Tasty February/March 2006, p15
Beth Layman :)
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