Garden patch chicken-vegetable soup
5 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | teaspoons | Olive oil |
| 4 | Boneless skinless chicken breast halves; in bite-size pieces | |
| 3 | cups | Green; red and/or yellow peppers, chopped |
| 1 | cup | Chopped onion |
| 4 | Cloves garlic; minced | |
| 2 | cans | Ready-to-serve low-sodium chicken broth; (10 1/2 oz. each) |
| 15¼ | ounce | Can whole kernel corn; drained |
| 14½ | ounce | Can diced tomatoes; undrained |
| 1 | teaspoon | Dried thyme leaves |
| ½ | cup | Fresh parsley; chopped |
Directions
Spray Dutch oven with nonstick cooking spray. Add 2 tsp. of the oil; place over Medium heat. Add chicken and cook 2-3 minutes or until no longer pink.
Remove chicken from Dutch oven; set aside.
Add remaining 2 tsps. oil to Dutch oven. Increase heat to Medium-High. Add bell peppers, onions and garlic; cook 4 minutes or until onions are tender, stirring frequently.
Add broth, corn, tomatoes, thyme and chicken; mix gently. Bring to a boil.
Reduce heat; cover and simmer for 18 minutes. Stir in parsley. Makes 5 (1⅔ cup) servings.
Per serving: 280 calories, 8 g fat, 60 mg cholesterol, 420 mg sodium, 25 g protein, 27 g carbohydrate, 4 g fiber Pillsbury Fast and Healthy Cooking Magazine, Mar/Apr'99, p. 43 NOTES : This is a great main-dish soup for when schedules make several dinner seatings necessary.
Recipe by: Pillsbury Fast and Healthy Cooking Magazine, Mar/Apr'99 Posted to EAT-LF Digest by Roberta Banghart <bobbi744@...> on Feb 05, 1999, converted by MM_Buster v2.0l.