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Chicken Pepper Pot Soup




Source of Recipe


*


Recipe Introduction


servings 6
points 5 (1 bowl)


List of Ingredients




2 large celery stalks, diced
1 large green pepper, diced
1 medium onion, diced
3 medium all-purpose potatoes, peeled and diced
3 tablespoons flour
5 cups chicken broth
2 teaspoons TABASCO® brand Pepper Sauce
1/2 teaspoon dried thyme
1/4 teaspoon ground allspice
1/4 teaspoon salt
1/2 pound boneless, skinless chicken breast halves
1/4 cup fresh chopped parsley


Recipe



Heat oil in 5-quart saucepan over medium heat. Add celery, green pepper and onion; cook about 5 minutes. Add potatoes; cook 5 minutes longer, stirring occasionally.

Stir flour into mixture; cook 1 minute. Add chicken broth, TABASCO® Sauce, thyme, allspice and salt. Heat to boiling over high heat; reduce heat to low. Cover and simmer 10 minutes.

Meanwhile, cut chicken breasts into bite-size chunks; add to vegetable mixture in saucepan. Cover and simmer 5 minutes longer until chicken and potatoes are tender. Stir in chopped parsley.



Nutrients per Serving
(1 bowl soup (1/6 of total recipe))
Calories 251
Calories from Fat 26 %
Total Fat 7 g
Saturated Fat 1 g
Cholesterol 23 mg
Carbohydrate 33 g
Fiber 4 g
Protein 13 g
Sodium 980 mg