Soup: 5 pt. Skillet Chicken Soup
Source of Recipe
Recipe Institute
List of Ingredients
3/4 pound boneless skinless chicken breast, cut into 3/4-inch pieces
1 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
2 teaspoons vegetable oil
1 large onion, chopped
1 red bell pepper, cut into 1/2-inch pieces
3 cloves garlic, minced
1 cup canned fat-free, reduced-sodium chicken broth
1 can (19 ounces) cannellini beans or small white beans, rinsed and drained
3 cups sliced savoy or napa cabbage
1/2 cup fat-free herb-flavored croutons, slightly crushed Recipe
Toss chicken with paprika, salt and black pepper in medium bowl until coated. Heat oil in large, deep nonstick skillet over medium-high heat until hot. Add chicken, onion, bell pepper and garlic. Cook until chicken is no longer pink, stirring frequently.
Add broth and beans; bring to simmer. Cover and simmer 5 minutes or until chicken is cooked through. Stir in cabbage; cover and simmer 3 additional minutes or until cabbage is wilted. Ladle into shallow bowls; top with crushed croutons.
Yield: 4 servings
Nutritional Information: Calories 284, Total Fat 5 g, Sat. Fat 1 g, Protein 28 g, Carbohydrates 30 g, Cholesterol 52 mg, Sodium 721 mg, Dietary Fiber 8 g
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