|1 cup||Chopped Onion|
|1 cup||Chopped Celery|
|2||Cloves Garlic; Minced|
|7 cups||Nonfat Veg Chicken Broth; Low Sod, Note 1|
|1 cup||Mashed Potato Flakes; Uncooked|
|1 cup||Shredded Skinless; Boneless Chicken Breast, Cooked|
|⅓ cup||Reduced Fat Smooth Peanut Butter|
|¼ teaspoon||Crushed Red Pepper|
|½ cup||Evaporated Skim Milk|
|¼ cup||Sliced Green Onions|
Note 1: Original recipe used nonfat chicken broth Coat a Dutch oven with cooking spray; place over med-high heat until hot.
Add onion, celery, and garlic; saute 3 min. Add broth and next 5 ingredients; stir well. Cover; reduce heat. Simmer 25 min. Remove from heat; stir in milk. Ladle soup into bowls; sprinkle with green onions.
Yield: 6 servings Serving Size: 1½ C soup and 2 tsp green onions Points: 5 Exchanges: 1 Med-Fat Meat, 1 ½ Very Lean Meat, 1 ½ Starch NOTES : Cal 204⅖ Total Fat 6.1g Sat Fat 4.2g Carb 18g Fib 2.9g Pro 37g Sod 636 mg CFF 20.1%
Recipe by: Weight Watcher's, Jan/Feb 1998 Posted to EAT-LF Digest by Reggie Dwork <reggie@...> on Oct 01, 1998, converted by MM_Buster v2.0l.
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