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Chunky Chicken and Veggie Soup
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Servings
8
servings
Ingredients
1x
2x
3x
1
tablespoons
olive oil
6
ounces
boneless skinless chicken breast
diced
3/4
cup
sliced green bell pepper
3/4
cup
chopped celery
3
green onions
sliced
43.5
ounces
low sodium chicken broth
1 1/2
cups
water
3/4
cup
sliced carrots
3
tablespoons
half and half
1 1/2
tablespoons
parsley
chopped
1/4
teaspoon
thyme
1/4
teaspoon
black pepper
Instructions
Heat the oil in large saucepan with a tight-fitting lid over medium heat; add chicken; cook and stir for 4 to 5 minutes or until no longer pink.
Add bell pepper, celery and green onions. Cook and stir for 7 minutes or until vegetables are tender-crisp.
Add broth, water, carrots, half and half, parsley, thyme and black pepper; cover and simmer for 10 minutes or until carrots are tender.
Notes
NUTRITION:
119 Calories; 4g Fat; 16g Protein; 6g Carbohydrate; 1g Dietary Fiber; 19mg Cholesterol; 469mg Sodium. EX1changes: 0 Grain (Starch); 2 Lean Meat; 1/2 Vegetable; 1/2 Fat. Points: 3
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