Chicken Pot Soup*
Source of Recipe
JoAnna Lund
List of Ingredients
Chicken Pot Soup--freezes well--Serves 4 (1 full cup)
(Very yummy--tastes just like chicken pot pie!)
1 (10 3/4 oz) can Healthy Request Cream of Chicken Soup
1 1/3 cups skim milk
1 cup (5 oz) diced cooked chicken breast
1 teaspoon dried parsley flakes
1 cup (one 8oz can)peas, rinsed & drained (or frozen peas, thawed)
2 cups (one 16 oz can) cut carrots, rinsed and drained
In a large saucepan, combine chicken soup, skim milk, chicken, and
parsley flakes. Stir in peas and carrots. Lower heat and simmer for 10
minutes or until mixture is heated through, stirring often.
HINT: If you don't have leftovers, purchase a chunk of cooked chicken
breast from your local deli.
Each Serving Equals:179 Calories ; 3 gm Fat ; 17 gm Protein ; 21 gm
Carbohydrate ; 401 mg Sodium ; 134 mg Calcium ; 3 gm Fiber
HE: 1 1/4 Protein; 1 Veg.; 1/2 Bread; 1/3 Skim Milk; 1/2 Slider; 5 Opt.
Calories
DIABETIC: 1 Meat; 1 Veg; 1 Starch
"The Heart Smart Healthy Exchanges Cookbook" Page 63
Recipe
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