Yield: 6 Servings
Measure | Ingredient |
---|---|
1 cup | Chopped Onion |
1 cup | Chopped Celery |
2 \N | 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 |
½ teaspoon | Salt |
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 20⅒%
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.