chicken soup with sundried tomatoes, eggplant and greens
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
Ingredients:Chicken Breast, no skin, 3 ounces *Snap peas, .50 cup Onions, raw, .25 cup, chopped Carrots, raw, 1 small (5-1/2" long)Celery, raw, .25 cup, diced Cilantro, raw, 1 tbsp *Better than Boullion Chicken Base, 1 tspSun Dried Tomatoes, 8 piece Eggplant, fresh, .50 cup, cubesOlive Oil, 1 tbsp balsamic vinegar, 1 tablespoonBeet greens, fresh 2 cup
Saute chicken cut up in small chunks in 1.5 tsp of olive oil. Remove chicken to plate and then add another 1.5 tsp of olive oil and cook onions, carrots, celery, sundried tomatoes and eggplant together in frying pan. Add 1 T of high quality balsamic vinegar. When veggies are al dente, add the beet greens and snap peas and a bit of water and let soften. Mix together. Put in 3 quart sauce pan along with chicken and 1 tsp of Better than bouillon chicken base. Add 2-3 cups of water and bring to almost a boil and then turn down. Serve after 5 minutes and enjoy! Makes about 2 large bowls of soup.
Number of Servings: 2
Recipe submitted by SparkPeople user BYHISSPIRIT.
Number of Servings: 2
Recipe submitted by SparkPeople user BYHISSPIRIT.
Nutritional Info Amount Per Serving
- Calories: 180.5
- Total Fat: 8.0 g
- Cholesterol: 24.6 mg
- Sodium: 690.1 mg
- Total Carbs: 14.2 g
- Dietary Fiber: 4.6 g
- Protein: 13.5 g
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