Tomato Chicken Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 Tbsp Olive Oil1 Small onion1 Stalk Celery1 Tbsp Chopped Garlic1/2 tsp Thyme1 28 oz. can Muir Glen Fire Roasted Diced Tomatoes28 oz. of water1/2 Package of Frozen Spinach1 can Member's Mark Breast Only Chicken1 tsp SplendaSalt & Pepper to tasteHeat olive oil in a large soup pot. Dice onion and celery and add to hot oil along with garlic, thyme, salt and pepper. Sweat vegetables then add chicken. Once chicken has lightly browned, add tomatoes, water, spinach and Splenda. Bring to a rolling boil for 3 minutes then simmer for 20 minutes. Add additional salt and pepper to taste.
Heat olive oil in a large soup pot. Dice onion and celery and add to hot oil along with garlic, thyme, salt and pepper. Sweat vegetables then add chicken. Once chicken has lightly browned, add tomatoes, water, spinach and Splenda. Bring to a rolling boil for 3 minutes then simmer for 20 minutes. Add additional salt and pepper to taste.
Serving Size: Makes 6 1 1/2 Cup Servings
Number of Servings: 6
Recipe submitted by SparkPeople user JENNANYC.
Serving Size: Makes 6 1 1/2 Cup Servings
Number of Servings: 6
Recipe submitted by SparkPeople user JENNANYC.
Nutritional Info Amount Per Serving
- Calories: 101.7
- Total Fat: 2.5 g
- Cholesterol: 6.9 mg
- Sodium: 1,078.2 mg
- Total Carbs: 16.3 g
- Dietary Fiber: 3.4 g
- Protein: 3.8 g
Member Reviews