Quick and Easy Chicken Soup (GI Diet)
- Number of Servings: 6
Ingredients
2 carrots chopped2 ribs celery, chopped3 cloves garlic, chopped1 tbsp chopped fresh thyme6 cups low-fat. low-sodium chicken broth3 skinless, boneless half chicken breast (4 oz. each) diced1 cup frozen peas1/4 cup fresh chopped parsley1/4 teaspoon salt1/4 teaspoon freshly ground black pepper
1. Heat oil in a large soup pot over medium-high heat. Add the carrots, celery, garlic, onion, and thyme and cook until the vegetables are slightly softened, about 10 minutes.
2. Pour in the chicken broth an dbring to a boil. Reduce the heat and simmer and add the chicken, peas, and pasta. Let simmer until the chicken is no longer pink inside and the pasta is ardent, about 15 minutes. Stir in parsley, salt, and pepper.
Serving Size: Serves 6
Number of Servings: 6
Recipe submitted by SparkPeople user SDKULYCKY07.
2. Pour in the chicken broth an dbring to a boil. Reduce the heat and simmer and add the chicken, peas, and pasta. Let simmer until the chicken is no longer pink inside and the pasta is ardent, about 15 minutes. Stir in parsley, salt, and pepper.
Serving Size: Serves 6
Number of Servings: 6
Recipe submitted by SparkPeople user SDKULYCKY07.
Nutritional Info Amount Per Serving
- Calories: 230.4
- Total Fat: 4.7 g
- Cholesterol: 73.0 mg
- Sodium: 696.7 mg
- Total Carbs: 12.3 g
- Dietary Fiber: 3.7 g
- Protein: 34.5 g
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