Side Pannel
Garden Patch Chicken-Vegetable Soup
Garden Patch Chicken-Vegetable Soup
- Recipe Submitted by ADMIN on 09/26/2007
Category: Main Dish, Corn, Poultry
Ingredients List
- 4 ts Olive oil
- 4 Boneless skinless chicken
- -breast halves; in bite-size
- -pieces
- 3 c Green; red and/or yellow
- -peppers, chopped
- 1 c Chopped onion
- 4 Cloves garlic; minced
- 2 cn Ready-to-serve low-sodium
- -chicken broth; (10 1/2 oz.
- -each)
- 15 1/4 oz Can whole kernel corn;
- -drained
- 14 1/2 oz Can diced tomatoes;
- -undrained
- 1 ts Dried thyme leaves
- 1/2 c 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 (1
2/3 cup) servings.
Per serving: 280 calories, 8 g fat, 60 mg cholesterol, 420 mg sodium, 25 g
protein, 27 g carbohydrate, 4 g fiber
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 (1
2/3 cup) servings.
Per serving: 280 calories, 8 g fat, 60 mg cholesterol, 420 mg sodium, 25 g
protein, 27 g carbohydrate, 4 g fiber
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