On a recent rainy day, I had a hankerin’ for some soup. But most soups are filled with carbs and sodium and therefore on the “forbidden” list. I decided to try my hand at some homemade soup. If you know me, you know I don’t “do” soup. That’s what Campbell’s is for. So this was a real stretch for me. The recipe turned out to be pretty easy and there was enough to have leftovers, which made the rest of the week a little easier. I would imagine this would freeze well so you could make some now and enjoy it in the fall when the weather is more soup-like.
CHUNKY CHICKEN AND VEGETABLE SOUP
1 T vegetable oil
1 boneless, skinless chicken breast (4 oz.), diced
1/2 C chopped green bell pepper
1/2 C thinly sliced celery
2 green onions, sliced
2 14-1/2 oz. cans chicken broth
1 C water
1/2 C sliced carrots
2 T cream
1 T finely chopped parsley
1/4 t dried thyme leaves
1/8 t black pepper
1. Heat oil in a large sauce pan over medium heat. Add chicken; cook and stir 4-5 minutes or until no longer pink. Add bell pepper, celery and onions. Cook and stir 7 minutes or until vegetables are tender.
2. Add broth, water, carrots, cream, parsley, thyme, and pepper. Simmer 10 minutes or until carrots are tender.
Nutritional information:
Calories – 130; Carbohydrates – 5g; Fat – 8g; Saturated Fat – 3g; Dietary Fiber – 1g; Protein – 9g