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Chicken Pot Soup




Source of Recipe


JoAnna M. Lund






Recipe Introduction


Remember when a beloved United States president promised Americans "a chicken in every pot"? I bet he'd cast his vote for this truly creamy and chicken-y soup--and it'll win in a landslide at your house. (My son Tommy told me this soup was easy for a college boy to fix--and tasted like a chicken pot pie.)
Serves 4 (1 full cup)





List of Ingredients



• 1 (10 3/4-ounce) can Healthy Request Cream of Chicken Soup
  
• 1 1/3 cups skim milk
  
• 1 cup (5 ounces) diced cooked chicken breast
  
• 1 teaspoon dried parsley flakes
  
• 1 cup (one 8-ounce can) peas, rinsed and drained
  
• 2 cups (one 16-ounce can) cut carrots, rinsed and drained
  






Instructions



1. In a large saucepan, combine chicken soup, skim milk, and parsley flakes. Stir in peas and carrots. Lower heat and simmer for 10 minutes or until mixture is heated though, stirring often.
   






Final Comments


HINT: If you don't have left overs, purchase a chunk of cooked chicken breast from your local deli.

Each serving equals:
HE: 1 1/4 Protein, 1 Vegetable, 1/2 Bread, 1/3 Skim Milk, 1/2 Slider, 5 Optional Calorie
*************************************************************
179 Calories, 3gm Fat, 17gm Protein,
21gm Carbohydrate, 401mg Sodium, 3gm Fiber
*************************************************************
DIABETIC: 1 Protein, 1 Vegetable, 1 Starch

"Heart Smart Healthy Exchanges Cookbook pg. 63"