Broccoli Chicken Noodle Soup*
Source of Recipe
JoAnna Lund
List of Ingredients
Broccoli Chicken-Noodle Soup--freezes well--Serves 6 (1 1/4 cups)
2 cups (one 16-oz can) Healthy Request Chicken Broth
1 cup water
1 3/4 cups (3 oz) uncooked noodles
3 cups frozen chopped broccoli
1 (10 3/4 oz) can Healthy Request Cream of Chicken Soup
1 1/2 cups (one 12-fluid-ounce can) Carnation Evaporated Skim Milk
1 cup (5 oz) diced cooked chicken breast
1/4 teaspoon lemon pepper
3/4 cup (3oz) shredded Kraft reduced-fat Cheddar Cheese
In a slow cooker container, combine chicken broth, water, uncooked
noodles, and broccoli. Cover and cook on LOW for 3 hours. Stir in
chicken soup, evaporated skim milk, chicken, and lemon pepper. Cover and
continue cooking on LOW for 1 hour. Stir in Cheddar cheese. Serve at
once.
HINT: If you don't have leftovers, purchase a chunk of cooked chicken
breast from your local deli.
Each Serving Equals:220 Calories; 4 gm Fat; 21 gm Protein ; 25 gm
Carbohydrate; 806 mg Sodium; 320 mg Calcium ; 2 gm Fiber
HE: 1 1/2 Protein; 1 Vegetable; 2/3 Bread; 1/2 Skim Milk; 1/4 Slider; 15
Opt Calories
DIABETIC: 1 1/2 Meat; 1 Vegetable; 1 Starch; 1/2 Skim Milk
"The Heart Smart Healthy Exchanges Cookbook" page 62
NOTE: COOKING TIME FOR THIS RECIPE IS 4 HOURS.
Recipe
|
|
member logon
