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Chicken Club Soup*




Source of Recipe


JoAnna Lunc


List of Ingredients




1 can (10 3/4 oz) Healthy Request Cream of Chicken Soup
1 1/3 cups fat-free milk
1 cup (6 oz) cooked chicken breast -- diced
1 cup frozen peas -- thawed
1/4 cup Hormel Bacon Bits
1/4 cup (one 2 oz. jar) pimiento -- diced, undrained
1 teaspoon dried parsley flakes
1/8 teaspoon black pepper

In a medium saucepan, combine chicken soup, fat-free milk, and chicken. Stir in peas and bacon bits. Add undrained pimiento, parsley flakes, and black pepper. Mix well to combine.

Cook over medium heat for 6 to 8 minutes or until mixture is heated through, stirring often.

Description: "This is one of the soups we served the last week that JO's Kitchen
Cafe was open. It was hit then and I'm sure it will be a hit when you
serve it in your own kitchen cafe."

Source: "Healthy Exchanges Food Newsletter, January, 2001; Page 1"
Copyright: "2001 by Healthy Exchanges, Inc.; ISSN: 1073-175X"
Yield: "1 cup"
Ratings : Very good 4

NOTES : * Freezes well.

HINTS:
1. If you don't have leftovers, purchase a chunk of cooked chicken breast from your local deli.
2. Thaw peas by placing in a colander and rinsing under hot water for one minute.

196 Calories, 4 gm Fat, 22 gm Protein, 18 gm Carbohydrate, 660 mg Sodium, 116 mg Calcium, 2 gm Fiber

Diabetic: 1 1/2 Starch, 2 Meat

Recipe