Chicken Breast, no skin, 12 ounces (remove)
Onions, raw, 1 cup, chopped (remove)
*Canola Oil, 2 tbsp (remove)
*Flour, white, .15 cup (remove)
Curry powder, 1 tsp (remove)
Soup, chicken broth, canned, less/reduced sodium, 3 cup (remove)
*Baked Potato, with skin, 1 medium (2-1/4" to 3-1/4" dia.) (remove)
Carrots, raw, 1 cup, chopped (remove)
Celery, raw, 1 cup, diced (remove)
Parsley, 2 tbsp (remove)
Sage, ground, 1 tbsp (remove)
Milk, canned, evaporated, nonfat, 1.5 cup (remove)
*Salt (table), .4 tsp (remove)
Pepper, black, .25 tsp (remove)

Nice light and hearty chicken vegetable soup. Can be served with a side salad or with a vegetarian dish like Musaka(eggplant, squash,in strew tomatoes and Parmesan cheese.

Start with cooked sauteed chicken pieces. Saute onions. Then mix all the ingredients thoroughly cook on high for three minutes, and then crock pot for the rest of the cooking time on medium or low heat of choice.

Serving Size: 8 serving

Number of Servings: 1

Recipe submitted by SparkPeople user WECHANN.

 

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