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Soup: 3 pt. Butternut Squash-Spinach-Chicken Soup

Source of Recipe

www.angelfire.com/journal/wwrecipes (tammy)


List of Ingredients

6 1/4 cups low-sodium vegetable broth
4 skinless boneless chicken breast tenderloins, about 4 ounces each, chopped
2 medium onions, chopped
1/8 teaspoon ground nutmeg
1/4 teaspoon ground cumin
1 jalapeno pepper, seeded and minced
1 1/2 cups diced butternut squash
4 cups chopped fresh spinach
1 cup cooked or low-sodium canned chickpeas, rinsed and drained


Recipe

I . Heat 1/4 cup broth in a large pot. Add chicken, onions, nutmeg, and cumin, and saute until onions begin to soften, about 4 minutes. Stir in jalapeno pepper. 2. Add remaining broth and squash. Bring to a boil, reduce heat, and simmer until chicken is cooked through, about 20 minutes. 3. Stir in the spinach and chickpeas, and simmer for 5 more minutes.

Yield: 6 servings
Calories Per Serving: 195 Fat: 1 g Cholesterol: 47 mg Protein: 23 g Carbohydrates: 25 g Dietary Fiber: 5 g Sodium: 47 mg