Chunky Chicken and Vegetable Soup

By Ms. Lizz

Ingredients
  • 1 tbsp canola oil

  • 4 oz boneless skinless chicken breasts , diced

  • 1/2 cup sliced green bell peppers

  • 1/2 cup fresh chopped celery , thinly sliced

  • 2 fresh green onions , sliced

  • 29 oz chicken broth, low sodium

  • 1 cup water

  • 1/2 cup sliced carrots

  • 2 tbsp Cream, whipping, heavy

  • 1 tbsp chopped parsley

  • 1/4 tsp ground thyme

  • 1/8 tsp black pepper

Directions
  1. Heat oil in large saucepan over medium heat. Add chicken; cook and stir 4 to 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 black pepper. Simmer 10 minutes or until carrots are tender.

  3. Makes 4 servings


Nutritional Facts

Servings
1
Amount Per Serving
Calories 118.6
Total Carbs 4.2g
Dietary Fiber 1.1g
Sugars 2.3g
Total Fat 6.8g
Saturated Fat 2.1g
Unsaturated Fat 4.7g
Potassium 160.5mg
Protein 9.8g
Sodium 552.7mg
Dietary Exchanges
1 1/4 Fat
1/2 Vegetable
1 Very Lean Meat

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